These crunchy spiced cauliflower pitas are packed with flavour, easy to make, and healthy! What more could you possibly want in a snack?

SERVES 4  // COOK TIME 15 min

INGREDIENTS
½ cup vegetable oil
1½ tbsp chilli flakes
1 red chilli, chopped
1 head cauliflower, cut into florets
1 cup breadcrumbs 
1 tbsp Moroccan spice mix
2 eggs, beaten
¼ cup golden syrup
To serve 
4 pita breads, heated 
180 g tub hummus
Handful coriander 
¼ red onion, thinly sliced 
 
METHOD
1. Preheat oven to 220°C. Line a baking tray with baking paper. 
2. Carefully heat the oil in a pan over medium heat until smoking. Remove from the heat and allow to cool for 1 minute. Stir in the chilli flakes and chilli and set aside to infuse. 
3.While the oil is infusing, steam the cauliflower for 4 minutes. 
4. Mix the breadcrumbs and Moroccan spice together.
5. Dip cauliflower into the beaten egg and then into breadcrumbs. Once evenly coated, place on the prepared tray. Bake for about 10 min, until golden brown. 
6. Mix the syrup into the chilli oil. Drizzle half over the crispy cauliflower and toss to coat. Add more if needed.
7. To serve, spread pita breads with hummus. Top with crispy cauliflower and drizzle with remaining chilli oil. Garnish with a handful of fresh coriander and sliced red onion.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMIMAGES.CO.ZA

These lentil balls with green sauce are the perfect, delicious and healthy snack. The sauce is also very versatile and can be used for many other recipes!

The post Crunchy spiced cauliflower pitas appeared first on MyKitchen.

When we think of healthy vegan/vegetarian food, this flavour-packed, nutritious chunky baba ganoush recipe comes to mind!

Serves 6 // Cooking time 15 min

Ingredients

For the baba ganoush

4 medium brinjals
2 whole garlic cloves
2 tbsp olive oil
Salt and pepper, to taste

For the onions rings

6 tbsp flax seeds, blended to a flour
7 tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds

For the tomato paste

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli to taste to serve
Olive oil
Chilli, chopped
Bread or crackers

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2  foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

Who ever said vegan can’t be delicious? Try this healthy take on loaded Mediterranean baked chips for a sustainable and guilt-free treat.

The post Chunky baba ganoush with onion rings appeared first on MyKitchen.

Need a simple to make bake sale treat? Then try your hand at our super yummy brownie triangles! They’re also a welcomed addition to any lunchbox.

SERVES 16 // COOK TIME  1 hour

INGREDIENTS
For the brownies
2 cups white sugar
220 g butter, chopped
1 cup cocoa
1 tsp vanilla essence
½ tsp salt
4 eggs
1 cup cake flour
For the toppings
200 g milk or dark chocolate, melted
White chocolate, chopped
Astros chopped
Peppermint Crisp, chopped
Crunchie, chopped

METHOD
1. Preheat oven to 180°C. Line a 20 cm2 baking tin.
2. Melt the sugar and butter together in the microwave. Whisk in the cocoa, vanilla and salt.
3. Allow to cool for 10 minutes, then whisk in the eggs, one at a time. Sift in the flour and whisk until well combined.
4. Pour into the tin and bake for 30 minutes.
5. Allow to cool for 30 minutes, then cut into triangles.
6. Place toppings in bowls. Dip one side of each brownie in melted chocolate and then in toppings. allow to set.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

You won’t believe how easy these gorgeous little gummy sweets are to make…

The post Brownie triangles appeared first on MyKitchen.

It’s time you ditched the store-bought ginger biscuits and dunked our triple ginger biscuits in a delicious cup of tea instead.

SERVES  16 // COOK TIME 15 min

INGREDIENTS
2 ½ cups flour
2 tsp baking powder
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup butter
1 cup brown sugar
1 egg
¼ cup molasses
⅓ cup candied ginger, finely chopped
1 ½ tsp grated ginger
⅓ cup sugar

METHOD
1. Sift together all the dry ingredients.
2. In a separate bowl, cream the butter and sugar until light and fluffy.
3. Add the egg and molasses and beat until fully combined.
4. Fold in the candied and grated ginger.
5. Add the dry ingredients and use your hands to bring the dough together. Wrap in cling film and refrigerate for 20 minutes.
6. Preheat oven to 180°C. Grease and line a baking sheet.
7. Measure out tablespoonfuls of biscuit dough, roll into balls, flatten and roll in the sugar, until lightly coated.
8. Arrange the biscuits on the prepared tray and bake for 15 minutes. Transfer to a cooling rack and cool completely before serving

Quick tip: For an extra surprise, add some chocolate chips to your biscuit dough along with the candied and grated ginger.

Recipes & styling Joni Dames
Photography: Sean Dollery

Filled with coconut and smooth jam, these hertzoggies are the perfect tea-time bakes.

The post Triple ginger biscuits appeared first on MyKitchen.

This triple-chocolate cookie dough cake is the ultimate comfort food! It’s so good that it’s guaranteed to make your day and even week, so much better!

SERVES 8 // COOK TIME 40 min

INGREDIENTS
150 g flour
½ tsp salt
½ tsp bicarbonate of soda
110 g butter
85 g brown sugar
1 tsp vanilla essence
1 egg
50 g milk-chocolate chips
50 g dark-chocolate chips
50 g white-chocolate chips

METHOD
1. Preheat oven to 180°C and grease an ovenproof dish.
2. In one bowl, combine flour, salt and bicarbonate of soda.
3. In another bowl, beat together the butter and sugar until pale and creamy. Add the vanilla essence and egg.
4. Fold the flour mixture and all the chocolate chips into the butter mixture.
5. Transfer the batter to the dish and smooth out the top. Bake for 25–30 minutes, until golden and crispy round the edges but still slightly gooey inside.
6. Allow to cool for 10 minutes before serving with ice cream.

Recipes & styling: Ameree Vercueil
Photography: Andreas Eiselen

Dreaming of a creamy, ultra-smooth classic cheesecake recipe, paired with a red-velvet crust? Then look no further than this simply decadent red-velvet cheesecake recipe.

The post Triple-chocolate cookie dough cake appeared first on MyKitchen.

Treat your belly to lemon and berry trifles this weekend. It’s super easy to make, and will have even your worst food critic wanting more.

SERVES 6

INGREDIENTS
For the berries
½ cup raspberries
Zest and juice of 1 lemon
1 tbsp icing sugar, sifted
For the lemon cream
½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd
To assemble
6 blueberry muffins

METHOD
For the berries
1. Combine the raspberries with the lemon zest and juice and the icing sugar. Allow to sit for 15 minutes.
For the lemon cream
1. Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through.
To assemble
1. Tear the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top.

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues ofor extra crunch!

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder

For another scrumptious dessert with lemon and berries try our Banana, berry and lemon-curd pavlovas!

The post Individual lemon and berry trifles appeared first on MyKitchen.