Turn up the heat with these spicy and delicious curries. These comforting, flavour-packed dishes are the ultimate cure for winter gloom. 

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

Photography: Fresh Living magazine 

Coconut fish curry with rice and baked wraps 

Serves 4

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 Tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ Tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi-seed wraps, torn in half 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice.
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

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

Traditional Indian chicken korma curry 

Serves 6  

Ingredients 

For the curry 

3 Tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 Tbsp chopped ginger
4 cloves garlic, crushed
2 Tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 Tbsp butter
2 onions, finely sliced
4 Tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream  

To serve 

¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons  

Method 

1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

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

Durban curry bunny chow  

Serves 4

Ingredients 

For the Masala spice mix   

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp ground ginger 
½ tsp ground cardamom 
½ tsp ground cinnamon 
½ tsp fenugreek (optional) 
Pinch of ground cloves     

1kg mutton, on the bone
Salt and milled pepper 
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped 
1 Tbsp garlic and ginger paste 
2 Tbsp medium curry powder 
1 tsp ground turmeric 
3 salad tomatoes, grated 
5 potatoes, peeled and cut into large chunks 
2 cups water 
Handful coriander, chopped + extra for serving 
2 whole loaves of bread, halved and hollowed out    

Method 

1. Combine spice mix ingredients in a bowl.  
2. Season meat and toss with 2 Tbsp of the garam masala spice mix. Set aside.  
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat.  
4. Add onions and sauté for about 3-5 minutes or until lightly golden.  
5. Stir through garlic and ginger paste, curry powder and turmeric and fry for 1 minute.  
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes.  
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this).  
8. Add potatoes and cook for 5 minutes.  
9. Pour in water, add coriander, cover with a lid and simmer gently for about 45-60 minutes until meat is tender and sauce has thickened.  
10.  Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce.  
11. Serve topped with chopped fresh coriander.  

Recipes & styling: Chad January
Photography: Zhann Solomons   

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

The post Turn up the heat with these delicious curries appeared first on MyKitchen.

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.

Oui oui, this recipe transports us to the hustle and bustle of Paris. Found in Parisian cafés, this famous hot chocolate is an absolute must-have this winter. For the full experience, dip a buttery croissant into your creamy hot chocolate and don’t skip on the whipped cream.

Parisian hot chocolate

Serves 3-4

Ingredients

¼ cup (60ml) full cream milk 
1½ cup (375ml) cream
1-2 tbsp (15-30ml) icing sugar
1 tsp (5ml) instant coffee
230g 70% dark chocolate, chopped 

For the topping 

½ cup (125ml) cold cream
2 tbsp (30ml) icing sugar sifted
1 tsp (5ml) vanilla extract 

Method 

1. For the hot chocolate, heat the milk, cream, icing sugar, coffee and chocolate over medium heat until the chocolate is melted, about 10 minutes. Stir often. 
2. For the cream topping, place the cream in a glass bowl and whisk until soft peaks, adding 1 tbsp icing sugar at a time, and whip until stiff peaks 
3. Fold in vanilla and serve with cream and your fave French pastries 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post Parisian hot chocolate  appeared first on MyKitchen.

Budget-friendly and versatile! Give one of these delicious and cosy chicken recipes a try without breaking the bank.  

One pot chicken dinner 

Serves 4 // Cooking time 40 minutes   

Ingredients  

1kg chicken drumsticks & thighs
Glug of olive oil 
6 carrots, peeled and halved
6 beetroots, quartered
4 sprigs thyme 
2 cloves garlic, sliced
1 tsp paprika
1 cup white wine  

Method   

1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
2. Add wine and cover with the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
3. Serve over couscous with a green salad.

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

Apple cider chicken casserole 

Serves 6 // Cooking time 1 hour 30 minutes 

Ingredients 

6-8 chicken pieces
2 tsp paprika
1½ Tbsp mustard
2 cloves garlic, minced
¾ cup apple cider 
1 Tbsp honey
2 Tbsp lemon zest
2 cups chicken stock
1½ cups water
1 cup brown rice
2 tsp dried mixed herbs
4 sprigs thyme 
2 Tbsp butter
1 onion, chopped
1 cup baby tomatoes
2 beetroots, cooked and chopped 

Method 

1. Preheat oven to 180°C.
2. Season the chicken with paprika, salt and pepper. Heat some oil in a pan and brown the chicken for 4 minutes on each side. Remove from the pan, and brush all over with mustard.
3. Heat some more oil in the pan and fry the garlic for 2 minutes. Add the cider, honey and lemon zest, and fry for 3 minutes.
4. Add the stock, water, rice and herbs. Boil for 3 minutes.
5. Transfer to a casserole dish and add the chicken. Cover and bake for 30 minutes.
6. Dot the chicken casserole with butter, add remaining ingredients and bake, uncovered, for 20 minutes, until cooked.

Recipe: Jezza Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Braised chicken with baby potatoes 

Serves 4–6 // Cooking time 2 hours 20 minutes 

Ingredients 

For the braised chicken 

1 whole chicken
1½ tsp cumin
2 cloves garlic, minced
⅓ cup Dijon mustard
1½ tsp mustard powder
2 cups milk
2 Tbsp lemon juice
1 Tbsp lemon zest
1½ cups chicken stock
5 sprigs thyme 

For the baby potatoes 

500g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 cloves garlic, minced
1 tsp garam masala
½ tsp paprika
½ tsp cayenne pepper  

Method 

For the braised chicken 

1. Preheat oven to 200°C.
2. Season the chicken with cumin as well as salt and pepper.
3. Heat some oil in a pan over medium-high heat. Brown the chicken on all sides. Transfer to a roasting tray.
4. Mix together the remaining ingredients, except the thyme. Pour over the chicken.
5. Add the thyme to the tray, cover with foil and roast for 40 minutes. Remove the foil and roast for another 30 minutes, until cooked through.

For the baby potatoes 

1. Toss the potatoes with some oil and place in a roasting tray.
2. Heat some more oil in a pot over medium heat. Fry the mustard and cumin seeds for 1 minute. Then add the remaining ingredients and fry for another minute.
3. Spoon evenly over the potatoes and toss to coat. Roast for 40 minutes, until golden brown and crispy.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za 

Coronation chicken sandwiches 

Makes 4–6 // Cooking time 25 minutes 

Ingredients 

For the chicken 

1 store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar  

For the sandwiches 

2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced 

Method 

1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

The post Cheap chicken recipes (perfect for the chilly weather)  appeared first on MyKitchen.

Winter is the season for hearty flavours and an array of cosy meals like soups, stews and curries. Make these comforting (and tasty) meals to warm up the coldest of days.  

Yummy tomato soup with cheese toasties   

Serves 4 // Cooking time: 30 minutes 

Ingredients  

Cooking oil
1½ onions, chopped
2 cloves garlic, chopped
2 carrots, finely chopped 
1 tsp (5ml) paprika
2 tins (400g each) whole peeled tomatoes, drained and liquid reserved
50g sachet tomato paste
2 Tbsp (30ml) Worcestershire sauce
Salt and pepper, to taste  

For the cheese toasties  

8 thick slices bread, lightly buttered on both sides
1½ (375ml) cups grated Cheddar
⅓ cup (80ml) sour cream  

Method 

1. Heat some oil in a pot over medium heat. Add onion, garlic and carrot, and fry for 8–10 minutes until onions are soft. 
2. Add the paprika and cook until fragrant. 
3. Add the tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. 
4. Reduce heat and simmer for 8–10 minutes, then season.
5. Remove from the heat and cool slightly. Transfer to a blender and blend until smooth.

For the cheese toasties  

1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with a slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, and the cheese has melted.
4. Cut toasties in half and ladle soup into bowls. Top with a spoonful of sour cream.

Cook’s note:
The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or a dollop of plain yoghurt. 

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Classic corn and mussel chowder 

Serves 4–6 // Cooking time: 45 minutes 

Ingredients 

1 Tbsp (15ml) olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 stalks celery, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
4 cups (1L) fish stock
1 Tbsp (15ml) butter
1kg mussels, cleaned
½ cup (125ml) cream  

Method 

1. Heat the oil in a pot over medium heat. Brown the bacon, then add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Simmer for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding the shells.
4. Transfer the soup to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. 
6. Ladle chowder into bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time: 50 minutes + marinating 

Ingredients 

800g chicken pieces
Cooking oil 

For the marinade

2 tsp (10ml) ground coriander
2 tsp (10ml) chilli powder
2 cloves garlic, minced
1 Tbsp (15ml) chopped fresh ginger
2 Tbsp (30ml) lemon juice  

For the curried yoghurt 

1½ cups (375ml) yoghurt
1 Tbsp (15ml) chilli powder
1 Tbsp (15ml) turmeric
1 Tbsp (15ml) garam masala
1 green chilli, finely chopped 

For the curry 

2 cloves garlic, minced
2cm piece ginger, grated
1½ onions, finely chopped
1 Tbsp (15ml) tomato paste
3 tomatoes, finely chopped
1½ cups (375ml) curried yoghurt
½ Tbsp (7ml) ground cardamom
½ Tbsp (7ml) ground cloves
½ Tbsp (7ml) cinnamon
1 Tbsp (7ml) ground coriander
1 Tbsp (7ml) cumin
1 Tbsp (15ml) paprika   

Method  

1. Mix the marinade ingredients and toss with the chicken. Cover with clingwrap and marinate for at least 1 hour. 
2. Mix all the curried yoghurt ingredients together and set aside.
3. 3. To make the curry, heat oil in a pot over medium. Fry garlic and ginger until golden. Add onion and fry.
4. Stir in tomato paste and tomatoes, and cook for 3 minutes.
5. Add the curried yoghurt and simmer for 5 minutes.
6. Add the spices, marinated chicken and 1½ cups water. Reduce the heat and simmer for 20–25 minutes.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za 

Shepherd’s pie with a cheesy potato topping 

Serves 6–8  // Cooking time: 1 hour 

Ingredients 

2 Tbsp (30ml) vegetable oil 
1 onion, finely chopped 
3 carrots, finely chopped 
2 celery stalk, finely chopped 
3 garlic cloves, minced 
500g beef mince 
2 Tbsp (30ml) tomato paste 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) Worcestershire sauce 
1½ (7ml) tsp dried thyme 
Salt and pepper 
1½ (375ml) cups beef stock
½ cup (125ml) red wine 
2 bay leaves   

For the topping 

6 potatoes, peeled 
½ cup (125ml) milk 
2 Tbsp (30ml) butter 
¼ cup (60ml) Cheddar 
1 Tbsp (15ml) fresh thyme leaves  

Method 

1. Heat oil in a pan over medium heat. Fry the onion, carrot and celery until the onion is soft, about 5 minutes.
2. Add garlic and fry until golden.
3. Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon.
4. Stir in the tomato paste, flour, Worcestershire sauce and thyme. Season well.
5. Add stock, wine (or more stock) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
6. Reduce heat to medium-low and simmer for 20 minutes.

For the topping 

1. Boil the potatoes until tender, about 15 minutes.
2. Drain and mash until chunky. 
3. Add the milk, butter and cheese and mash until smooth and fluffy. 
4. Season to taste, then cover and set aside.

To assemble 

1. Preheat the oven to 180ºC.
2. Spoon the mince filling into a 15 x 25cm casserole dish. 
3. Allow to cool before topping with the mashed potato.
4. Bake for 20 minutes until the potato topping is golden and crispy.
5. Garnish with fresh thyme and serve.

Cook’s note:
Freeze any leftovers in an airtight container for up to a month. When ready to use, simply defrost and reheat in a 180ºC oven. 

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/hmimages.co.za 

Honey-BBQ roast brisket with creamy pap 

Serves 6 // Cooking time: 7 hours 

Ingredients 

2kg beef brisket 
2 tsp (10ml) garlic powder
2 tsp (10ml) chilli powder
2 tsp (10ml) salt
½ (7ml) tsp black pepper
4 cups (1L) beef stock   

For the honey-BBQ sauce 

½ cup (125ml) tomato sauce
½ cup (125ml) honey
⅓ cup (80ml) apple cider vinegar
2 Tbsp (30ml) brown sugar
2 Tbsp (30ml) Worcestershire sauce
2 tsp (10ml) Dijon mustard
1 tsp (5ml) garlic powder
1 Tbsp (15ml) cornflour mixed with 2 Tbsp (30ml) water  

For the creamy pap 

2 cups (500ml) Kreemymeel or Maltabella
2–3 cups (500–750ml) water
3 Tbsp (45ml) butter  

Method 

1. Preheat oven to 130°C.
2. Rub the brisket all over with a mix of garlic powder, chilli powder, salt and pepper.
3. Whisk together all the sauce ingredients (except the cornflour).  
4. Place brisket in an ovenproof casserole dish, pour over beef stock and honey-BBQ sauce.
5. Slow-roast for 5–6 hours, until the liquid has reduced by half.
6. Remove the brisket from the dish and set aside, reserving the sauce/cooking liquid.
7. Place the Kreemymeel/Maltabella, water and butter in a pot over medium heat. Cover and cook for 15 minutes. Stir with a wooden spoon and set aside. 
8. Pour the reserved sauce into a pot, bring to a simmer, then whisk in the cornflour paste. Cook, whisking continuously, until the sauce has thickened. Season to taste.
9. Shred the brisket and add it to the sauce. 
10. Serve the honey-BBQ brisket with creamy pap.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za 

The post 5 winter warmers for the chilly season  appeared first on MyKitchen.

Winter is coming and there is no better time for hearty meals like soups and stews. But open a recipe book and you’ll see the words soup, stock and broth everywhere. Do you know the difference? Don’t fret: we clear it up for you. 

Stock

A delicious stock must be the backbone of the culinary world. Stock is a thick and gelatinous liquid made from unseasoned animal (chicken, beef and fish) bones. Homemade (or store-bought) stock is a flavourful base for soups and stews. Plus, it can be made from the bones of last night’s roast – so think twice before you throw your chicken bones in the bin.

Also read: The soul-warming flavours of home-made stock

Broth

Although the two are used for similar purposes, broth is made mostly from vegetables and meat while stock is made from bones. Broth is a thinner consistency than stock and usually contains salt and other seasonings. Often cooked longer than stock, bone broth is nutritious as the longer cooking process releases more minerals than just gelatine.

Try these mouthwatering recipes containing broth: 

Ravioli in bone-broth sauce with bacon

Bone broth braised lemon chicken with olives

Immune-boosting lemony chicken and brown rice broth

Rice and chicken broth bowl with baby spinach

Soup

Your favourite soups are made from a base of broth or stock. More vegetables or grains are then added for a richer flavour. This can either be left as is or blended for a smooth and creamy texture. You can also add meat, dumplings or croutons for a more substantial and hearty soup.

These hearty soup recipes are perfect for the chilly weather: 

Potato and leek soup with roasted nuts and cauliflower

Asian chicken noodle soup

Tomato-based oxtail soup

Creamy chicken soup with croutons

Photography: Pexels

The post The difference between soup, broth and stock appeared first on MyKitchen.