Chilly outside? Time to turn on the oven and get your bake on! These winter bakes are perfect for slow mornings, lazy afternoons, and cosy evenings in. 

Choc-chip chickpea brownies 

Serves 9  

Ingredients 

2 x 400g each tins chickpeas, drained and rinsed
1 cup (250ml) peanut butter
1 cup (250ml) honey
½ cup (125ml) coconut sugar
2 Tbsp (30ml) almond milk
4 tsp (20ml) vanilla essence
1 tsp (5ml) salt
1 tsp (5ml) baking powder
1 tsp (5ml) bicarbonate of soda
1 cup (250ml) chocolate chips, plus extra to decorate
Sea salt, to decorate
Melted ark chocolate, to decorate 

Method  

1. Preheat oven to 180°C and grease a 20 cm baking tin.
2. Place all ingredients, except the sea salt and chocolate chips, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate. Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Pumpkin muffins with cinnamon-caramel filling 

Ingredients  

For the muffins  

1½ (375ml) cups flour
1 tsp (5ml) cinnamon
½ tsp (3 ml) ground ginger
¼ tsp (2ml) nutmeg
¼ tsp (2ml) cloves
1 tsp (5ml) baking powder
½ tsp (3ml) bicarbonate of soda
½ cup (125ml) coconut oil, melted
½ cup (125ml) white sugar
½ cup (125ml) brown sugar
2 eggs
1 tsp (5ml) vanilla essence
1 cup (250ml) pumpkin puree  

For the filling  

1 tin (360g) Caramel Treat
1 tsp (5ml) cinnamon  

Method 

For the muffins 

1. Preheat oven to 200°C. Grease and line a muffin tray with muffin liners.
2. Sift together flour, spices, baking powder and bicarb and mix well to ensure all the spices are evenly dispersed.
3. In a separate bowl, whisk together the remaining ingredients.
4. Fold the dry ingredients into the wet, until smooth and fully incorporated.
5. Spoon the mixture into the prepared liners and bake for 15-20 minutes, until a skewer comes out clean.
6. Cool on a wire rack for 10 minutes, before starting with the filling.

For the filling 

1. Combine the Caramel Treat with the cinnamon and transfer to a piping bag with a fine nozzle attached.
2. Plunge the nozzle into the top of each muffin and pipe full with cinnamon-caramel.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Fool’s pain au chocolat    

Makes 10 

Ingredients  

1 roll (400g) puff pastry, defrosted 
4 bar one chocolates (52g each), sliced into 3 lengthways 
2 eggs, whisked 
3 Tbsp (45ml) milk
Icing sugar, for serving 

Method  

1. Preheat oven to 200°C. 
2. Roll out pastry to 2mm thick and trim the edges to create a clean rectangle. 
3. Halve the pastry lengthways, then divide into 10 smaller rectangles. 
4. Place a piece of chocolate along the end width of one rectangle, roll over to enclose and add another, taking care to seal the edges as you roll (this keeps the chocolate secured inside). In total, add 2-3 pieces of the chocolate to each pastry sheet. 
5. Brush the end fold with the egg and seal. Repeat with the remaining pastry and chocolate.
6. Refrigerate for 20 minutes. 
7. Place the pastries on a lined baking tray a few centimetres apart from each other. 
8. Mix the egg and milk in a bowl. Brush pastry surfaces evenly with mixture. 
9. Bake for 15 minutes, then turn heat down to 180°C and bake for another 10 minutes until golden and puffed. 
10. To serve, dust with icing sugar and enjoy.

Cook’s note: You can alter the size of these pastries by placing the chocolate along the length of the pastry instead of the width. This will help create a wider, thicker pain au chocolat. 

One-bowl spiced banana Bundt cake recipe 

Serves 6-8 

Ingredients  

5 (about 450g) ripe or overripe bananas 
4 large eggs 
1 can (385g) condensed milk 
½ cup (125ml) melted butter 
1 tsp (5ml) vanilla 
2½ cups (350g) self-raising flour, sifted 
½ tsp (3ml) each mixed spice and ground ginger 
1 tsp (5ml) cinnamon 
Melted chocolate or caramel treat, for serving   

Method  

1. Preheat oven to 180°C.  
2. Spray a 23cm Bundt tin with non-stick spray and dust with a little flour (this will help with unmoulding).  
3. Mash bananas well and mix in eggs.  
4. Add condensed milk, melted butter and vanilla, then mix thoroughly.  
5. Combine flour and spices in a separate bowl.  
6. Stir wet ingredients into the dry ingredients to form a batter.  
7. Pour into prepared Bundt tin and bake for about 30-35 minutes or until a skewer inserted comes out clean.  
8. Serve drizzled with melted chocolate or caramel.  

Cook’s note: Whip together 1 tub (250g) mascarpone, ¼ cup (60ml) icing sugar and a dash of vanilla essence and serve with the Bundt cake for added flair.  

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine   

The post 4 Cosy weekend bakes for winter days  appeared first on MyKitchen.

Blurb: Remove the stress from weekday cooking with these delectable weekend meal preps. 

After a busy day at work, coming home to create delicious meals for the family can be challenging. However, with some proper planning you can prepare these four main components in advance and whip up five fabulous lunch and dinners in a flash! 

Roast beef  

MAKES 1  

1. Preheat oven to 180°C. 
   
2. Place 1.5kg topside beef in a large roasting pan and rub with olive oil, salt and milled pepper. Roast for 1 hour or until cooked to your liking. 
   
3. Cool at room temperature, then cover and refrigerate the roast until needed. 

Roast chicken  

MAKES 1

1. Preheat oven to 180°C.  
2. Place 1 whole chicken, giblets removed into a greased deep roasting dish.  
3. Rub the chicken well with canola oil and season with salt and milled pepper.  
4. Cover with foil and roast for 30 minutes.  
5. Remove foil, place chicken back into the oven and roast for a further 20-25 minutes or until cooked through and golden.  
6. Cool at room temperature, cover and refrigerate the roast until ready to serve. 

Roasted beetroots and onions  

MAKES 1 BATCH  

1. Preheat oven to 180°C.  
2. Season 3 beetroots and 2 whole red onions and wrap in foil.  
3. Roast for about 40 minutes or until tender.  
4. Cool slightly and peel, discarding the peels.  
5. Store in an airtight container and refrigerate until needed. 

Rice and lentils  

MAKES 3 CUPS RICE 2 CUPS LENTILS  

1. Par-cook 2 cups basmati rice according to packet instructions, drain and cool.  
2. Cook ½ packet (500g) brown lentils in salted boiling water for 15-20 minutes or until just tender.  
3. Drain and cool.  
4. Store both the lentils and the rice in airtight containers and chill in the fridge until needed. 

Whole roasted cauliflower  

MAKES 3  

1. Preheat oven to 200°C.  
2. Place 3 whole cauliflowers in a deep roasting pan, drizzle with oil and season well.  
3. Roast for 20 minutes.  
4. Combine 1 can coconut milk, 1 Tbsp tomato paste, 1 Tbsp ground turmeric, 1 Tbsp ground coriander and juice of 1 lemon.  
5. Pour over cauliflower and roast for a further 10-12 minutes until cooked through and golden.  
6. Cool completely, store in an airtight container and chill until needed. 

Get ahead

Stock up on a few essentials to help breathe life into any left overs, turning them into substantial meals packed with flavour.  

• Tomato paste  
• Coconut milk  
• Basil pesto  
• Curry pastes  
• Canned chopped tomatoes or tomato purée  
• Chickpeas Vegetable, chicken or beef stock 

Asian beef salad  

SERVES 4 

This salad works with any veg you might have on hand, like spinach, tomatoes, asparagus or tenderstem broccoli.  

Ingredients 

1 packet green beans, trimmed 
2 cups frozen peas 
1 packet bean sprouts (optional) 
Small handful each coriander, mint and basil 
½ cucumber, sliced 
½ prepared roast beef, thinly sliced 
¼ cup coconut flakes, toasted 

FOR THE DRESSING  

¼ cup sweet chilli sauce 
2 Tbsp red wine vinegar 
1 tsp sesame or olive oil 
1 red chilli, sliced 

Method 

1. Bring a pot of salted water to a boil. 
2. Blanch green beans and peas in water for 1-2 minutes and plunge into ice water. Drain and set aside. 
3. Toss the green beans, peas, bean sprouts (if using), herbs and cucumber on a serving platter. 
4. Arrange beef on top. 
5. Whisk together dressing ingredients and drizzle over salad. Season well. 
6. Scatter coconut flakes over the salad just before serving.

The post Weekend meal prepping like a pro appeared first on MyKitchen.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

SERVES 4 // COOK TIME 25 mins

INGREDIENTS
4 medium potatoes, parboiled
Vegetable oil, to deep-fry
2 tbsp olive oil
2 red onions, thinly sliced
1 clove garlic, crushed
1 tsp chilli flakes
4 eggs
Handful vine tomatoes
200 g prosciutto
40 g Parmesan shavings
2 large handfuls rocket
2 green chillis, sliced, to serve

METHOD
1. Cut the potatoes into small wedges. Fry in batches in oil until golden and crispy, then
set aside.
2. Heat 1 tbsp olive oil in a pan and sauté the onion and garlic with the chilli flakes, until the onion caramelises.
3. Poach the eggs by bringing a small saucepan of water to a boil and use a whisk to make a whirlpool in the middle of the pot. Carefully crack one of the eggs into a bowl and then slide it into the eye of the whirlpool. Turn the heat down and let the egg simmer softly for 3 minutes. Repeat with the others. (To reheat the eggs, pop them all in the boiling water for 30 seconds right before serving.)
4. Heat 1 tbsp olive oil in a pan until smoking hot, then add the vine tomatoes. Leave to pop and squeak for about 5 minutes.
5. To serve, top the potatoes and onions with a poached egg, charred vine tomatoes, a few slices of prosciutto, some Parmesan shavings and fresh rocket. Garnish with green chilli.

Want another delicious hearty brekkie? Then try our Bacon and egg gatsby recipe!

The post Breakfast hash with prosciutto, rocket and Parmesan appeared first on MyKitchen.

Struggling to think of an idea for Sunday lunch? Then why not try our delicious pork belly with spicy cranberry sauce recipe! It’s a definite crowd-pleaser!

SERVES 8

INGREDIENTS
1 cup vegetable oil
1.4 kg pork belly
Salt and pepper
2 garlic bulbs, halved
340 g cranberry jelly
¼ tsp ground cloves
½ tsp chilli flakes

METHOD
1. Preheat oven to 160°C and line a baking tray with foil.
2. In a small pot, heat the oil to 200°C. Season the underside of the pork well and lightly score lines into the skin on top. Place the meat skin-side up on a roasting rack, with a tray underneath to catch the drips. Carefully pour the oil over it.
3. Place the garlic halves on the lined baking tray and rest the pork on top. Season well with salt. Roast for an hour, until tender.
4. Turn up the temperature to 220°C and cook for another 10 minutes, until the crackling is crisp and golden.
5. Remove from the oven and cover in foil to rest for 10 minutes.
6. In a small pot set over high heat, mix the cranberry jelly, garlic cloves and chilli. Bring to the boil, then take it off the heat and season.
7. Thinly slice the pork belly and serve with spicy cranberry sauce.

Want to stay on the pork band-wagon? Then try our fancy Pork spring rolls with red-wine reduction recipe! 

The post Pork belly with spicy cranberry sauce appeared first on MyKitchen.

You only need five ingredients and half an hour to whip together these delicious biltong pizza bowls for the family – the perfect weekend treat!

MAKES 2 // COOKING TIME 35 min

INGREDIENTS
250 g store-bought bread dough
1 block Danish feta
1 cup exotic tomatoes, roasted
Handful sliced biltong
Handful baby spinach

METHOD
1. Preheat oven to 180°C. Line a baking tray.
2. Divide the dough into 4 balls and roll out until ½ cm thick. Brush with olive oil and bake for 20 minutes. Cut into wedges.
3. Assemble your bowl by layering the pizza wedges, feta, tomatoes, biltong and spinach. Season to taste and drizzle with olive oil.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

For a super healthy brain-boosting option, try our smoked snoek bowls with veggies and brown rice.

The post You only need 5 ingredients for these biltong pizza bowls appeared first on MyKitchen.

It’s time to put the weekly take-out menu to bed, and indulge in some traditional fish and chips with pea dip for your weekend treat!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the fish
800 g hake fillets
¼ cup flour
1 tsp baking powder
½ cup water
1 egg, whisked
¾ cup cornflour
For the chips
4 potatoes, thinly sliced
For the pea dip
1 cup peas
½ cup sour cream
¼ cup yoghurt
Handful mint

METHOD
For the fish
1. Season the hake with salt and pepper.
2. Mix the flour, baking powder, water and egg to make a batter.
3. Coat each hake fillet in the cornflour and then roll in the batter until fully coated.
4. Heat enough oil in a pan to shallow-fry the fish. Fry the hake until golden brown, flipping often, until cooked through.
For the chips
1. Fry the potato slices in the still-hot oil, turning often, until golden brown and crispy.
For the pea dip
1. Soak the peas in boiling water until hot.
2. Add to a food processor with all the other ingredients, and blend until you get a chunky sauce. Season well.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

The post Traditional fish and chips with pea dip appeared first on MyKitchen.