This sweet chilli butternut salad is the perfect salad for winter. Refreshing and healthy, yet still warm and comforting.

SERVES 4 // PREP TIME 25 min // COOK TIME 1 hr 15 min

INGREDIENTS
1 large butternut
1 tbsp oil
2 tbsp sweet chilli sauce
¾ cup bulgar wheat
1 ½ tsp chicken stock powder
200 g mixed salad leaves
1 block feta, crumbled

METHOD
1. Preheat the oven to 180°C.
2. Peel and halve the butternut. Scoop out the seeds and rinse with water to remove any strings and pieces of butternut. Pat the seedsdry with a paper towel and toss with a drizzle of oil and salt to taste. Place the seeds in an even layer on a baking tray and roast for 5–10 minutes or until golden and starting to pop. Set aside. Turn up the oven to 180°C.
3. Chop up the butternut into bite-sized pieces, toss in oil and sweet chilli sauce and season. Place on a baking tray and roast, turning occasionally, until golden, about 1 hour.
4. Place the bulgar wheat in a pot with 1½ cups water and stock powder. Bring to a gentle boil, then cover with a lid and cook until all the water has been absorbed, about 10 minutes. Turn off the heat and leave the bulgar wheat to steam, covered, for 5–10 minutes. Season and set aside until cool.
5. Layer the salad leaves, bulgar wheat and roasted butternut in a large serving bowl. Top with the crumbled feta and toasted seeds.

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

The post Sweet chilli butternut salad appeared first on MyKitchen.

Do you love spending time in the kitchen making food for you and your loved ones? If so, you should try this tomato-based oxtail soup recipe!

SERVES 4–6 // COOK TIME 3 hours

INGREDIENTS
3 onions, thinly sliced4 baby onions, halved
3 carrots, peeled and roughly chopped
2 leeks, roughly chopped
600 g oxtail
1 cup red wine
1 tin chopped tomatoes
2 cups beef stock
2 thyme sprigs
4 rosemary sprigs

METHOD
1. Heat some olive oil with some butter in a pot over medium. Add the onions and fry for 20 minutes, until caramelised. Remove from the pot and set aside.
2. Heat some more olive oil in the same pot. add the baby onions, carrots and leeks. Fry until browned. Remove and set aside.
3. Add a little more olive oil to the pot. Add the oxtail and fry for 10 minutes.
4. Add the red wine and simmer until the liquid is almost gone. Then add the tomatoes and beef stock.
5. Add the caramelised onions and thyme. turn the heat to low, cover and cook for 90 minutes.
6. Add the veggies, season to taste and cook for 1 hour. Add more water if the soup reduces too much.
7. Serve with a sprig of fresh rosemary.

Want to add a little twist to your oxtail soup? Then try this Marmite-oxtail soup recipe! It is super delicious and has a South African touch!

The post Tomato-based oxtail soup appeared first on MyKitchen.

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
4 ½ 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.

The post Beetroot and ginger soup appeared first on MyKitchen.

Had a weekend full of junk food? And want to end your Sunday night, right? Then this beef stir-fry with brown rice recipe is for you!

SERVES 4

INGREDIENTS
1 tbsp olive oil
500 g beef sirloin strips
2 tsp soy sauce
250 g tenderstem broccoli
2 garlic cloves, crushed
200 g sugar snap peas
4 spring onions, thickly sliced
150 g baby corn, halved lengthways
250 g asparagus spears
150 g king oyster mushrooms, sliced
80 g mung bean sprouts
4 tbsp hoisin sauce
2 small red chillies, finely chopped
1½ cups brown rice, cooked
2 limes, cut into wedges, to garnish

METHOD
1. Heat the olive oil in a large wok or deep frying pan and add the beef strips. Fry until brown, then set aside.
2. Add the soy sauce, broccoli and garlic and fry over high heat for 2 minutes until softened.
3. Add the sugar snap peas, spring onions, baby corn, asparagus, mushrooms and bean sprouts. Fry for 2-3 minutes, then stir in the hoisin sauce and cooked beef. Heat through quickly, adding a splash of water if too dry.
4. Toss in the chillies and serve on a bed of brown rice with lime wedges on the side.

Want another stir-fry recipe? Then try this chicken and swoodle stir-fry!

The post Beef stir-fry with brown rice appeared first on MyKitchen.

Warm, tasty and oh-so comforting, this nourishing poached pears and spiced creamy oats bowl is perfect for breakfast on a cold day.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the poached pears
3 Earl Grey tea bags
5½ cups water
¾ cup caster sugar
1 lemon peel
2 cm ginger, peeled
6 pears, peeled
For the creamy oats
2½ cups milk of choice
1 cup rolled oats
1 tsp cinnamon
½ tsp nutmeg
2 tbsp honey
To serve
2 cups plain yoghurt

METHOD
For the poached pears
1. Place the teabags in a pot along with the water and the sugar. Gently bring the water to a simmer until the sugar has dissolved. Remove the teabags and add the lemon peel and ginger.
2. With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
3. Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
4. Return the pears to the liquid to coat in the syrup.
For the creamy oats
1. Bring the milk to a boil in a saucepan. Slowly stir through the oats. Turn the heat down to low and stir until soft, about 5–10 minutes.
2. Once the oats are soft and creamy, stir through the spices and honey.
To serve
1. Spoon a generous serving of oats into a bowl. Top with a dollop of yoghurt and arrange a poached pear over the top. Drizzle over extra syrup and serve warm.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Is the sweet breakfast life not for you? Don’t stress! We have these delicious savoury oats with eggs and paprika-yoghurt for you to enjoy instead.

The post Poached pears and spiced creamy oats appeared first on MyKitchen.

Breakfast has never looked this inviting! Get a great (and warm) start to your day with our delicious reinvented maple bacon mielie meal porridge.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the maple bacon
12 slices streaky bacon
1 tbsp maple syrup
For the mielie meal porridge
1 cup Kreemymeel
1 tsp salt
1½ cups cold water
3 cups boiling water
2 tbsp butter
4 poached eggs
4 tbsp maple syrup

METHOD
For the maple bacon
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Toss the bacon with the maple syrup. Arrange on the tray, making sure they don’t overlap. Roast for 10 minutes.
3. Flip the bacon and baste with the drippings from the tray. Roast for another 10 minutes.
For the mielie meal porridge
1. In a pot, mix the Kreemymeel, salt and the cold water together until a smooth paste forms.
2. Slowly add the boiling water, whisking continuously, until smooth.
3. Place over medium heat and cook for 4–5 minutes, stirring continuously. Remove from the heat and stir in the butter.
4. Spoon the porridge into bowls and top each serving with maple bacon and a poached egg. Drizzle with extra maple syrup.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For a super nutritious brekkie, we recommend our whipped buckwheat porridge with raspberries and almonds.

The post Warm maple bacon mielie meal porridge appeared first on MyKitchen.