4 COMFORTING DINNERS TO ENJOY IN AUTUMN

Hearty comfort food perfect for autumn!

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From a cosy casserole to oven-baked meatball sandwiches, these recipes will warm you up from the inside.


MEAT-FREE BABY MARROW AND SPINACH LASAGNE
Serves 8 // Cooking time 1 hour 10 minutes

INGREDIENTS
1 Tbsp vegetable oil
1 onion, peeled and finely chopped
1 large leek, thinly sliced
5 large baby marrows, finely chopped
1 cup peas
80 g baby spinach
Salt and pepper
4 Tbsp butter
4 Tbsp cake flour
2½ cups milk, warmed
6 sheets lasagne, parboiled
1½ cups grated mozzarella

METHOD
1. Preheat oven to 180°C.
2. For the green vegetable filling, heat the oil and fry the onion and leek until soft and translucent. Add the baby marrows and peas and cook until tender. Stir in the spinach. Season.
3. For the béchamel sauce, melt the butter in a pot and stir in the flour. Cook for 1 minute. Slowly whisk in the warmed milk and bring the mixture to the boil. Cook until the sauce thickens, then season.
4. For the baby marrow and spinach lasagne, start with a thin layer of sauce at the bottom of the dish to prevent the pasta from sticking. Add 2 sheets of pasta, then half the vegetable mixture, then half the sauce. Repeat the layers, topping with mozzarella.
5. Bake 30–40 minutes, until cheese is golden brown.

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

SPANISH FISH CASSEROLE
Serves 4 // Cooking time 50 minutes

INGREDIENTS
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp chilli flakes
2 tsp paprika
2 Tbsp chopped parsley
½ cup black olives
400 g tin chopped tomatoes
1 cup baby tomatoes
1 green pepper, sliced
¾ cup vegetable stock
½ cup tomato puree
1 tbsp lemon juice
2 tsp sugar
2 hake fillets

METHOD

1. Preheat oven to 180°C.
2. Heat some oil in a pan over medium. Fry the onion for 5 minutes, until soft and slightly golden.
3. Add garlic, chilli flakes, paprika and parsley. Fry for 2 minutes, until fragrant.
4. Add the olives, chopped tomatoes, baby tomatoes, green pepper, vegetable stock, tomato puree, lemon juice and sugar. Simmer for 20–25 minutes, until the sauce has thickened and reduced.
5. Transfer to a casserole dish and nestle the hake fillets in the tomato sauce. Bake for 15 minutes, until the fish is cooked through.

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

HEALTHY CHICKEN À LA KING WITH GREEN BEANS
Serves 4 // Cooking time 55 minutes



INGREDIENTS
4 chicken breasts
2 tsp paprika
2 cups button mushrooms, sliced
½ cup butter
4 Tbsp flour
3 cups chicken stock

1½ cups milk
½ cup cream
2 cups green beans, halved
2½ cups rice, cooked

METHOD
1. Season the chicken breasts with the paprika and salt and pepper.
2. Heat some oil in a pan over high heat and fry the chicken breasts on both sides, until golden and almost cooked, about 3–4 minutes per side. Set aside.
3. Now heat some oil in a pot and sauté the mushrooms until they are golden and all the liquid has cooked away. Season, remove from pot and set aside.
4. In the same pot, melt the butter. Add the flour and cook, whisking continuously for 3 minutes.
5. Add the stock and milk and simmer gently until thickened.
6. Add the chicken breasts, mushrooms and cream. Simmer for 5 minutes, then add the green beans. Simmer again until the chicken is fully cooked, for about another 5 minutes.
7. Serve your chicken à la King hot with cooked rice.

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

OVEN-BAKED MEATBALL SANDWICHES
Serves 8 // Total time 1 hour 30 minutes



INGREDIENTS
½ cup breadcrumbs
¼ cup milk
250 g pork mince
250 g beef mince
1 egg, lightly beaten
2 garlic cloves, minced
½ onion, finely chopped
½ tsp black pepper
½ tsp salt
1 tsp dried oregano
1 tsp dried parsley
1 Tbsp fresh basil
¼ cup parmesan
2 Tbsp Worcestershire sauce

To assemble
8 hot dog rolls
Butter, melted
2 cups grated Mozzarella cheese
300 g tomato pasta sauce
Fresh basil, chopped, to garnish

METHOD

1. Preheat the oven to 200°C. Grease a large oven tray.
2. Add all the ingredients to a bowl and mix thoroughly with your hands until evenly combined. Refrigerate for 15 minutes.
3. Shape the mixture into 24 meatballs, using about 2 tablespoons of mixture for each one. Ours weighed 30 g each.
4. Bake meatballs for 15–20 minutes until cooked through. Remove from the oven.

To assemble
1. Grease another large oven tray.
2. Make a cut down the top of each roll. Brush the inside of each roll with melted butter and sprinkle with a bit of cheese. Stuff each roll with three meatballs, spoon over some tomato sauce and top with a layer of mozzarella.
3. Bake for 10–15 minutes until the rolls are toasted and the cheese has melted.
4. Top with the chopped basil and enjoy!

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