Say goodbye to sad, chilly salads. These flavour-packed creations combine warmth, texture and comfort in every bite. 

Roast brinjal, feta and lentil salad 

Serves 4  

Ingredients 

2 brinjals, cut into wedges
⅓ cup + 2 Tbsp of vegetable oil
2 Tbsp vegetable oil
2 Tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
1 lemon, juiced
100g feta
Handful mint, chopped 

Method 

1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and milled pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 Tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious. 

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen 

Colourful roast vegetable salad 

Serves 4 

Ingredients 

500g beetroots, quartered
500g baby rainbow carrots, halved
2 Tbsp olive oil, plus extra to serve
Salt and milled pepper
50g pumpkin seeds
100g baby spinach
100g ricotta
Balsamic vinegar, to serve 

Method 

1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 Tbsp oil and season, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Roast carrot salad with beetroot, parsnips and granadilla tzatziki 

Serves 4–6 

Ingredients 

For the vegetables 

200g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 Tbsp olive oil
Salt and pepper  

For the granadilla tzatziki 

1 cup double-cream yoghurt
30g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 Tbsp olive oil 

Method 

For the vegetables 

1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.

For the granadilla tzatziki 

1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

The post Winter salads for the cold weather  appeared first on MyKitchen.

A great menu uses a symphony of different textures to create not only perfect harmony, but also a feast for the senses. Prepare to catch all the feels with these…  

Chocolate Rice Krispies ice-cream sandwich 

MAKES 8 

Smooth meets crisp and chewy in a recipe that reminds you of your childhood. It’s the perfect dessert to make ahead for your next pool party. 

Ingredients 

200g milk chocolate 
½ bag (100g) white marshmallows 
2 Tbsp butter 
4 cups (1L) puffed rice cereal 
1.5L tub chocolate ice cream  

Method 

1. Melt the chocolate in a glass bowl over a pot of boiling water (or for 30 second intervals in the microwave) until smooth.
2. Melt marshmallows and butter in a pot for 1-2 minutes (or in a large bowl in the microwave for 2-3 minutes, stirring every minute). 
3. Add the puffed rice and melted chocolate to the melted marshmallow and stir vigorously to combine before the marshmallow cools. 
4. Press mixture into cookie cutters to shape it into 16 rounds, then place on a lined baking tray. Otherwise, spread a 3cm-thick layer of mixture over the base of the baking tray and cut into rounds later, just before serving. 
5. Set in fridge for about 10 minutes until firm. 
6. To serve, place a scoop of ice cream on a cookie and sandwich closed with another cookie. Repeat with the rest of the cookies and serve immediately.

Triple choc mousse cake 

SERVES 6-8 

A little bit of effort delivers an airy, rich mouthful that quite literally melts in the mouth. The crunchy texture can come from Oreos, Romany Creams or any chocolate cookie you have handy. 

Ingredients 

For the biscuit base  

300g chocolate cookies, crushed (we used Oreos, with the icing removed) 
½ cup (125g) butter, melted  

For the mousse filling  

3 cups (800ml) cream, chilled 
¼ cup castor sugar 
2 tsp vanilla extract 
300g dark (70-80%) chocolate, chopped 
14g gelatine powder (dissolved in 3 Tbsp cold water to sponge) 
¼ cup strong coffee, cooled to lukewarm 
300g milk chocolate, chopped  

For the ganache topping  

1/3 cup cream 
200g white chocolate, chopped  

Method 

1. Line a 20-23cm loose-bottomed cake tin with baking paper. 
2. Blitz the cookies in a food processor until fine, or place in a resealable bag and crush using a rolling pin. 
3. Add the crumbs to the melted butter, then stir to combine. Press into base of cake tin to form a crust. 
4. Whisk the cream, castor sugar and vanilla to stiff-peak stage. Divide between two bowls and refrigerate. 
5. Melt the dark chocolate in a glass bowl over a pot of boiling water until smooth. (This is the best way to melt chocolate as the heat is more even than in a microwave.) Set aside. 
6. Add the sponged gelatine to the lukewarm coffee. 
7. Microwave for 15-20 seconds, or heat in a pot over low heat until just melted and smooth – don’t let it get too hot. Halve mixture. 
8. Whisk one half of the gelatine mixture vigorously into the melted dark chocolate, then immediately whisk into one bowl of chilled cream until smooth. 
9. Pour over cookie base in the cake tin and chill for 20 minutes. 10. Repeat process with remaining gelatine-coffee mixture, melted milk chocolate and chilled cream. 
10. Pour the mixture on top of the semi-set dark chocolate layer. Chill the cake for 3-4 hours, or overnight for best results. 
11. For the ganache, heat cream until hot (but not quite steaming). 
12. Pour over white chocolate in a bowl and whisk until melted. Set aside to cool.
13. Pour the cooled ganache over cake, spreading evenly over the surface. (Work quickly, as the cold cake can make the ganache set quicker.) Chill cake for 30 minutes. 
14. Run a warm cloth around the outside of the cake tin, then run a hot knife inside around the rim to loosen the cake. 
15. Unmould and slice the cake with a lukewarm knife (wipe the blade clean between every cut for perfect slices).

Cook’s note 
Feeling intimidated by all the steps? Simply use one kind of chocolate – milk or dark – and make a single-layer mousse filling. This way you don’t need to divide the chocolate, gelatine and cream to create the layers. 

Southern fried chicken breast with Caesar slaw 

SERVES 4 

Doubling up on crunch, this winning chicken dinner is made light and fresh for summer with its crisp slaw. You can cut back on fat by air-frying the chicken, or make it quicker and healthier with rotisserie chicken. 

Ingredients 

1 cup buttermilk 
2 cloves garlic, crushed 
4 chicken breast fillets, butterflied 
1 cup flour 
1 Tbsp paprika 
2 tsp smoked paprika (optional) 
1 Tbsp dried oregano 
Salt and milled pepper 
Vegetable oil, for frying 

For the dressing  

¼ cup buttermilk 
6 anchovy fillets in oil, drained 
½ clove garlic 
2 Tbsp mayonnaise 
Juice of ½ lemon 

For the slaw  

1 small green cabbage, shredded 
1 head cos lettuce, shredded 
1 bulb fennel, grated 
1 green apple, grated 
½ bunch spring onions, sliced 

Method 

1. Mix together the buttermilk and garlic in a shallow dish, then toss the chicken through the mixture. 
2. Combine the flour, spices and oregano and season well. 
3. Remove chicken from buttermilk and shake off excess. Coat in flour mixture and shake off excess. 
4. Heat oil in a pan and shallow fry chicken until golden all over and cooked through, about 6 minutes a side. Drain on kitchen paper, rest and slice. 
5. Blitz together the dressing ingredients until smooth. 
6. Toss slaw ingredients together on a platter, top with chicken and drizzle with dressing to serve.

Earthy tzatziki 

MAKES 2 CUPS 

A zingy dip that pairs with just about anything… A dollop of this condiment adds both freshness and a creamy richness. 

Ingredients 

½ cucumber, grated 
½ lemon, zested and juiced 
1 cup plain yoghurt 
1 tsp ground cumin 
Salt and milled pepper 

Method 

1. Press grated cucumber together over a bowl with your hands to squeeze out as much water as possible. Discard the juice.
2. Combine the cucumber, lemon zest and juice, yoghurt and cumin in a serving bowl. 
3. Season well, cover and refrigerate until serving.

Beetroot dip 

MAKES 1 CUP 

Adding a sprinkling of spice and seeds on top gives a crispy top to this smooth, earthy dip. Serve with toasted pitas, nacho chips or crudités, or even spread on sarmies. 

Ingredients 

¼ bottle (350g) cooked beetroot, drained 
1 can (400g) butter beans 
1 tsp ground cumin 
¼ punnet (5g) chopped dill, plus extra for garnish 
¼ cup plain yoghurt 
1 tsp cumin seeds 
2 tsp sesame seeds, optional 
2 Tbsp oil 

Method 

1. Add beetroot, beans, cumin and dill to a food processor and blitz for 1 minute until smooth, stopping to scrape down every 15 seconds. Stir through plain yoghurt. 
2. Fry the cumin and sesame seeds (if using) in oil until fragrant and toasted, about 2 minutes. 
3. Serve the dip with toasted seeds and dill sprinkled on top.

Tear ’n share potbrood  

SERVES 6-8 

Crunchy on the outside with warm cheese oozing in the centre, this is a definite crowd pleaser. You can change up the cheese – Brie, Camembert or Emmenthal works well too.  

Ingredients 

1 Tbsp olive oil 
2 Tbsp butter 
3 onions, sliced 
6 Tbsp balsamic vinegar 
2 Tbsp brown sugar 
1 store-bought potbrood 
1¾ cups (220g) grated white Cheddar or mozzarella
8 sprigs thyme Salt and milled pepper  

Method 

1. Heat oil and butter in a pan over medium heat. 
2. Sauté onion for 5-8 minutes, adding more oil if they start sticking to the pan. 
3. Increase heat, add vinegar and sugar then cook for a minute to reduce until sticky. Remove and cool slightly. 
4. Score the top of the potbrood in a criss-cross pattern (take care not to cut all the way through). 
5. Fill the cavities with cheese, onion and thyme leaves. Season. 
6. Wrap the potbrood in foil or pop into a flat-bottomed black Dutch potjie and place directly on medium coals – topping with a few coals too. 
7. Cook for 15-20 minutes to melt the cheese well. 
8. Serve immediately while hot so guests can pull out chunks of bread and gooey cheese.

Words by: Chad January
Photographs: Fresh Living Magazine 

The post These tasty dishes are a feast for the senses appeared first on MyKitchen.

We won’t blame you for being bowled over by this shwarma bowl with beef, tomato, tzatziki and brown pita! It’s perfect for sharing, too.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the beef
1 tsp origanum
1 tsp salt
½ tsp allspice
½ tsp pepper
½ tsp garlic powder
¼ tsp clove
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp chilli flakes
500 g rump steak
6 tbsp olive oil
4 tbsp red-wine vinegar
For the tzatziki
1 cucumber, grated
1 lemon, zested
1 cup yoghurt
1 tsp origanum
To serve
1 red onion, finely chopped
5 Roma tomatoes, quartered
6 brown pitas, toasted
Handful fresh origanum

METHOD
For the beef
1. Mix the spices and rub them on the beef with half the oil and vinegar. Marinate for 15 minutes.
2. Heat the pan with the rest of the oil and fry the beef on high heat for 4 minutes per side until medium-rare. Allow the beef to rest for 10 minutes before slicing.
For the tzatziki
1. Mix all the ingredients together and place in the fridge.
To serve
1. Lay the sliced beef on a platter with onions and tomatoes.
2. Place the tzatziki in a bowl and the toasted pitas on the side. Garnish your shwarma bowl with origanum.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Not a red meat fan? For something just as tasty, healthy and budget-friendly, make this pilchards Buddha bowl.

The post Shwarma bowl with beef, tomato, tzatziki and brown pita appeared first on MyKitchen.

Make the November cover! The next time your mates come over for a good ol’ braai, get the grill going outside and treat them to a build-your-own boerie roll party. Simply perfectly cook plenty of boerewors and invite everyone to make their own boerie rolls with one of these delicious topping options. And be sure to scroll all the way for our favourite combos.

THE SAUCES

Tzatziki

INGREDIENTS
½ cucumber, grated
1 cup plain yoghurt
1 tbsp finely chopped mint
1 tbsp finely chopped dill
1 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
Zest of 1 lemon

METHOD
1. Wrap the cucumber in a dish cloth and squeeze out all the excess liquid.
2. Mix the remaining ingredients together. Stir in the cucumber.
3. Season to taste and refrigerate until ready to serve.

Curried mango salsa

INGREDIENTS
Zest and juice of 1 lime
4 tsp olive oil
½ tsp curry powder
½ red onion, finely chopped
1½ tbsp chopped coriander
2 mangoes, peeled and chopped

METHOD
1. Whisk together lime juice, olive oil and curry powder.
2. Add remaining ingredients and gently stir to combine.

Balsamic, mushroom & onion

INGREDIENTS
3 tbsp vegetable oil
3 onions, thinly sliced
1 tbsp butter
170 g sliced mushrooms
3 thyme sprigs, picked
4 tsp brown sugar
¼ cup balsamic vinegar

METHOD
1. Heat oil in a pan over medium-low heat. Add the onions and fry for 15–20 minutes, until soft.
2. Add butter, mushrooms and thyme, and continue to fry for 5–8 minutes.
3. Add sugar and balsamic vinegar, then simmer until reduced, sticky and caramelised.

THE FINISHINGS

Bread: Seeded rolls, baguettes, hot dog buns
Freshness: Sliced avocado, sliced baby tomatoes, rocket, coriander
Crunch: Toasted sunflower seeds, mixed sprouts
Creaminess: Feta, mayonnaise
Heat: Mustard, sliced green chillies

MK’S KILLER COMBOS

1. Going Mediterranean – Seeded rolls, boerewors, tzatziki, avocado, baby tomatoes, rocket, sunflower seeds

2. Something fancy – Baguette, boerewors, balsamic mushroom & onion sauce, mustard, feta, mixed sprouts

3. Some like it spicy – Hot dog rolls, boerewors, curried mango salsa, mayonnaise, coriander, green chillies

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

Can’t get enough? What about these pickled pineapple and halloumi boerewors rolls?

The post COOK THE COVER: Throw a build-your-own gourmet boerie roll party! appeared first on MyKitchen.

With such a delicious mix of ingredients, you won’t even think of take-out with these healthy pita pockets filled with tuna and tzatziki!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tin tuna chunks, drained
Salt and pepper
1 tbsp olive oil
½ cup cucumber
½ cup plain yoghurt
4 wholewheat pitas
2 cups mixed salad leaves
1 large tomato, sliced
1 red onion, sliced into thin rings
1 lemon, cut into wedges

METHOD
1. Season the tuna with salt and pepper, then add the olive oil and lightly mix.
2. Grate the cucumber and allow to drain for 10 minutes. Mix the cucumber with yoghurt, salt and pepper to make the tzatziki.
3. To assemble, lightly toast each pita in a sandwich press or dry frying pan. Cut a pocket into the pita and add a layer of the salad leaves. Follow with tomato, red onion, tuna and tzatziki. Add a squeeze of lemon for serving.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Healthy pita pockets with tuna and tzatziki appeared first on MyKitchen.

Healthy comfort treats? How can we resist! These frittata waffles with meatballs and tzatziki make a fun and delicious weeknight treat.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the tzatziki
½ large cucumber, seeded and grated
1 tsp salt
½ cup plain yoghurt
1 tbsp lemon juice
½ tsp chopped mint
1 clove garlic, crushed
1 tbsp olive oil
For the frittata waffles
4 eggs
2 tbsp olive oil
¼ tsp salt
¼ cup flour
½ tsp baking powder
80 g feta, crumbled
3 spring onions, finely chopped
2 large potatoes, cooked and cubed
1 tbsp chopped parsley
8 meatballs, cooked

METHOD
For the tzatziki
1. Place grated cucumber in a sieve over a bowl and sprinkle with salt. Allow the water to drain out.
2. Mix the drained cucumber with the yoghurt, lemon juice, mint and garlic.
3. Drizzle with olive oil just before serving.
For the frittata waffles
1. Whisk together the eggs, olive oil and salt. Sift the flour and baking powder over the mixture, then mix until the batter is smooth.
2. Fold in the feta, spring onions, potatoes and parsley.
3. Grease and heat a waffle iron. Fill with ¼ cup batter at a time. Cook for 5 minutes, until the waffle is golden. As you make them, place in a warm oven with the door open, to keep them hot.
4. Serve the waffles hot with the tzatziki and meatballs.

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

The post Frittata waffles with meatballs and tzatziki appeared first on MyKitchen.