The meals we make to share with our families are so much more than food. They are an invitation to come together to spend quality time to create everyday moments that become the memories we cherish.

You can make everyday meals exciting with the wide range of flavours Hinds Spices has to offer.

Breakfasts before the school-run could be so much tastier with a sprinkle of Hinds Spices Cinnamon over oats or porridge. If your family prefers the freshness of fruit in the morning, a smoothie with a spoonful of Hinds Spices Turmeric takes the taste to a whole new level of yum!

A light weekend lunch becomes a fun time for the kids in the kitchen when you have Hinds Southern Coating. Let the little ones have fun dipping their chicken pieces, fish, or mushrooms into Hinds Southern Coating Extra Crunch before you fry, air fry or bake! This is a great way to help your children start good meal prep practices early, so they can carry your family food traditions on to the next generation.

Comfort food for dinner after a long day is one of the best gifts we can give our family.

Make Hinds Spices the foundation of the flavour for your stews, curries and roasts. Experiment with the regular dinners you cook and create your own combinations of spices. Hinds Spices Chicken Spice mixed in with a spoon of Hinds Spices Mixed Herbs produces a whole new flavour for your chicken dinner! A quick and easy curry becomes a gourmet meal when you add a teaspoon of Pakco Mild and Spicy Curry Powder along with Hinds Spices Turmeric to your pot.

Everyone has a go-to spice they rely on to bring out the best in everyday meals. With its ability to bring bold flavour to savoury dishes, complement sweet treats and even spice up your drinks, Hinds Spices Pure Ground Ginger is the most versatile product in the range. Many people boost their meals with the benefits of ginger and you can do the same for your family!

Connect with Hinds Spices on Facebook and Instagram or visit our website @ www.hindsspices.co.za for more ideas to make everyday meals bolder and better.

Look out for a new addition to the Hinds Spices range.

The post Hinds Spices: For Every Occasion appeared first on MyKitchen.

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When Friday night rolls around you want a meal that is fuss-free, full of flavour and a little more relaxed. Sea Harvest Crisp & Chunky ticks all those boxes, plus you have the added benefits of essential amino acids and healthy protein, just what a busy family needs.

A box of Sea Harvest Crisp & Chunky (available in Classic and Garlic & Herb) contains 6 fillets of wild-caught hake, coated in a lightly seasoned crumb. Simply pop onto an oven tray from frozen and bake for 20 minutes until golden and crunchy (tip: Crisp & Chunky fillets are also ideal for cooking in an airfryer, shortening prep time even further).

For an easy and fun Friday night meal that the family will love, forgo the usual takeaway and try these Hawaain Fish Burgers instead. Healthier, tastier and better for the budget too.

SERVES 4 // PREP TIME: 15 mins //COOK TIME: 20 mins

INGREDIENTS

For the burgers

4 hamburger rolls, sliced and buttered

4 Sea Harvest Crisp & Chunky fillets

1 (440 g) tin pineapple rings, drained

4 slices of cheese

1 tomato, sliced

1 red onion, sliced

washed butter or cos lettuce for each bun

For the burger Sauce

3 tbsp (45 ml) tomato sauce

3 tbsp (45 ml) mayonnaise

1 tbsp (15 ml) Dijon mustard

2 gherkins, finely diced

METHOD

1. Preheat the oven to 180 ºC. Lay frozen Crisp & Chunky Fillets onto a baking tray. Place into the oven for 20 minutes and cook until crunchy and golden.

2. Toast the buttered rolls in a dry frying pan over medium-high heat until golden brown. Set aside.

3. In the same pan, fry 4 pineapple rings on each side until caramelised. Set aside.

4. Mix the ingredients for the sauce together and spread onto both sides of each roll

5. When the fish is almost done (about a minute to go), change the oven setting to grill. Lay cheese slices over the cooked Crisp & Chunky fillets and grill until melted.

6. Add sliced red onion to the base of each roll and then top with a fillet of fish. Stack with a slice of caramelised pineapple, followed by tomato and lettuce and then top off with your toasted bun. Serve with crispy wedges and tuck in!

7. Sea Harvest makes feeding the family a nutritious meal so easy. Have a box of Crisp & Chunky in your freezer and never be caught without something tasty to prepare when you’re in a time crunch.

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You may know him as the lead singer in the local group Mi Casa, but in the past year, J’Something has forged his way into the foodie scene, starring in his own cooking show, appearing at nationwide expos and, this year, opening a restaurant in Menlyn, Pretoria.

I learnt how to cook by watching my mom, helping her and listening. She taught me how to season with reckless abandon (within reason, of course, but I never, ever listen to a recipe when it tells me to add just 1 teaspoon of cumin; also, cumin is literally the most underrated spice ever, but more to come on that in the future).

When we planned to put our very first foodie face on the cover of MyKitchen, it had to be someone who also learnt how to cook this way – because, let’s be real, most of us are self-taught chefs.

His approach to food is honest and family-focused. It’s delicious. It’s a Friday night pizza party. It’s deep-fried mac ‘n’ cheese. It’s a lamb feast with spicy hummus and chilli, garlic and cumin flatbreads. It’s real.

‘My whole life, the only thing that I’ve actually grown up with, that’s in my blood, is food,’ J’Something told us on the day of his cover shoot, sitting over a bowl of smashed avo (he’s training pretty hard these days, so he keeps it healthy wherever possible).

‘How food started for me was kind of because of music. You grow up as a kid and you have this dream of singing, you know, and wanting to be like Michael Jackson. And then it happens. And two years into my music career, I thought I needed to create something that would chill me out. And so I started cooking at home.’

J’Something and the team spent the rest of the day cooking up the feast you’ll see in the April issue of MyKitchen, juggling eggs, baking brownies, then eating brownies, dancing and making a mess with flour.

Catch all the fun, recipes and insight from J’Something in the upcoming issue. I’m sure after poring over the pages, you’ll do exactly what I did: spent the entire weekend cooking and baking and eating, of course.

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The height of summer is almost upon us and, as always, we are dreaming of a poolside glass (or three) of chilled Haute Cabrière. Now I’m a real Tranquille fan (if you haven’t spent much time with a bottle of this blush white, you need to), so I didn’t think much could really beat a chilled glass of this on a balmy day.

But, alas, I ate my words. Or should I say, I ate and then drank my words. Because this season, we just might have found something better… Ladies and Gentlemen, may we introduce to you the frozen boozy treat we didn’t know we were waiting for: wine popsicles!

Pierre Jourdan Wine Popsicles, or PJ Pops, as they have fondly been dubbed, are the country’s first home-grown wine popsicle to swoop on to the shelves and into our shopping bags. Conceptualised by JML Consulting, these popsicles have transformed your favourite glass of vino into a playful icy delight.

The pops come in two different flavours; one infused with Pierre Jourdan Brut, a Cap Classique, and the other made with the delicious, rose-tinted Pierre Jourdan Tranquille. Both wines are produced by the acclaimed Franschhoek cellar Pierre Jourdan, at Haute Cabrière.

They are both gorgeously light, easy to devour and insanely refreshing. But we could have expected that, really. What I truly appreciated was the way sucking on an ice lolly instantly catapults you back to your childhood, to the days when you would sit in the park or the beach nursing an orange or mango or berry ice lolly. It’s a delightful feeling. Or maybe that was the wine talking…

These adults-only frozen treats are also vegan-friendly, crafted using all-natural ingredients that make for delicate flavours and beautiful fruity notes. These lollies are the perfect addition to summer braais, garden picnics or afternoons spent lazing on the beach.

So the only question now is: red, white or iced?

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The One & Only’s themed high tea reminded me of the importance of one of the most basic kitchen staples.

It was a beautiful Saturday afternoon, Table Mountain basking in the glorious Cape Town sun, framed perfectly by the floor-to-ceiling windows of the One & Only’s Vista’s Lounge. It’s quite a sight you’re faced with as you drop down into the plush lounge and settle into one of the tub chairs. 

It wasn’t what I was looking at, though. 

I had my eyes on the high tea buffet table, the five-metre long table covered in varying heights of sweet and savoury delights. I needed to take a closer look, but from the smell, I could tell that the theme for this tea, Spice Route, was going to be a roaring success.  

The selection was pretty, well, spicy, with beautiful spices like cardamom, cinnamon, star anise and cloves incorporated into classic teatime treats, like baked cheesecake, milktart cupcakes, macarons, koeksisters, koesisters, chicken phyllo rolls and empanadas. The addition of one or two spices may seem like a simple act, but what it did to the flavours of a marshmallow (my favourite on the table; I may have gone back for 7) or macaron were anything but simple.

It got me thinking about how we could all be overlooking this simple, easy and affordable way of elevating our food everyday. Every. Day. So here’s my tired-and-tested list of a few things you should most definitely be adding some spice to…   

1. Best sides ready to steal the show

Plain rice? No man! Bland couscous? Never again! Jazz up a side dish easily by adding a few cardamom pods, a cinnamon stick and a clove or two to the pot of water when making your rice, quinoa or couscous.

2. Spinach even your kids will love

Spinach can be amazing, people! Sauté onion until tender, sprinkle with nutmeg, then drop in a few large handfuls of baby spinach leaves. Stir until wilted. (If you’re not shy of cream, stir through some at this point.)

3. The one ingredient lasagne and cannelloni can’t go without

A béchamel sauce (the white sauce made for a lasagne or cannelloni) needs nutmeg. It’s something my mother would do, and it’s something that has become a non-negotiable for me. It’s kind of like salt: it brings all the flavours of your dish together, in your mouth. 

4. Delicious cabbage (it’s possible!)

Cabbage is so affordable, easy to cook, low in calories and high in vitamin K, vitamin C and dietary fibre. BUT, it’s not always something we want to eat, is it? Well, try tossing some toasted cumin seeds through your wilted cabbage. Just try it.    

5. Cheeky chickpeas

Fry a chopped onion in oil, add a teaspoon each of cinnamon, cloves, ginger and cardamom, and stir for two minutes. Add a tin of drained and rinsed chickpeas and a tin of diced tomatoes. Simmer until chickpeas are tender. Boom. Dinner. 

6. Keep it clean

Spices can go off! They lose their pungency, so then you may as be adding some pretty bright-red, flavourless powder to your meals. Keep your spice rack organised. Here’s how.

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