We’ve used the slow-ferment method, but the same recipe can be used for same-day baking when the craving hits hard and fast. 

Classic rosemary focaccia

Makes 1 (20x28cm) loaf 

Ingredients

2½ cups (375g) white bread flour + extra for dusting
½ Tbsp (7ml) fine salt
1 Tbsp (15ml) sugar
1 sachet (10g) instant yeast
1½ cups (375ml) lukewarm water
About ¼ cup (60ml) olive oil, for greasing and drizzling
Salt flakes or ground salt 

Method

1. Combine flour, fine salt, sugar and yeast in a stand mixer bowl. 
2. Slowly stream in lukewarm water while the paddle is running, until a dough forms. Knead on a medium speed for 10 minutes. 
3. Shape into a rectangle and place the dough in an oiled deep, large dish. Drizzle the top with oil and cover the dish with cling wrap. 
4. Set the dough aside in a warm spot (out of direct sunlight) and allow to rise or proof for 1 hour. 
5. Oil your hands and fold two long sides of dough over to the middle, overlapping the centre. 
6. Cover and set aside for another 30-45 minutes, until well puffed. Oil your hands and fold the top and bottom side in to toward the centre. Repeat the process one more time, finishing with a last fold of two long sides. 
7. Cover and chill in the fridge for 18-36 hours to slow-ferment in the cool temperature of the fridge. (The longer the dough ferments, the better the structure will be, with more bubbles inside.) 
8. Remove the dough at least 3 hours before baking to allow it to come up to room temperature. (This can take longer, depending on the ambient temperature. Baking the cold dough can mean it won’t rise in the oven.) 
9. Gently transfer dough into a lined, well-oiled 20x28cm tray. 
10. Spread it out using your fingers. Sprinkle with rosemary and salt flakes, then drizzle generously with olive oil. 
11. Allow dough to rest for 15-30 minutes. Preheat oven to 250°C. 
12. Using your fingers, dimple the dough all over, to trap all the topping flavours inside. Bake for 5 minutes, then reduce the temperature to 220°C and bake for another 15-20 minutes, or until golden and crisp. 
13. Leave to cool in the tray for 5 minutes before turning out and slicing. 

Slow ferment vs same-day bread 

During fermentation, the instant yeast interacts with bacteria, which forms carbon dioxide to make the dough rise. By placing the dough in the fridge for at least 18 hours or up to 3 days, the temperature drops and leavening is slowed down. This is done to improve the texture and flavour. Although bread can be baked on the same day, the result will be more dense with a distinct flavour. To use this method, let dough proof for 1½ hours before each of the three folds. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon

Also read: Pull-apart pizza bread

The post Classic rosemary focaccia appeared first on MyKitchen.

The perfect no-fuss midweek meal.

Quick bean nachos

Serves 4 

Ingredients

1 can (410g) four-bean mix, drained and rinsed
1 red onion, chopped
1 tsp smoked or regular paprika
½ punnet (125g) cherry tomatoes, quartered
2 Tbsp chopped fresh coriander or parsley + extra for serving
Salt and milled pepper
300g tortilla chips
150g Cheddar, grated 

Method

1. Combine beans, onion, paprika, tomato and coriander or parsley in a bowl. Season well.
2. Place chips onto a large microwave-safe plate.
3. Top with bean mixture and sprinkle with cheese.
4. Microwave for 3 minutes or until cheese melts.
5. Serve immediately.

Recipe & styling: Lichelle May
Photography by: Fresh Living magazine

Also read: 4 Tips to jazz up your drinks for your summer soiree 

The post Microwave magic: Quick bean nachos   appeared first on MyKitchen.

Fresh and easy is the name of the game with this dish.

Tomato, Mozzarella & pomegranate salad 

Serves 6 

Ingredients

160g rocket and watercress salad mix
400g tomato medley, sliced
1-2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons
1 batch Easy Salad dressing, for serving 

Method

1. Place the salad leaves in a serving bowl or platter.
2. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons.
3. Serve with dressing.

Easy salad dressing 

Makes about ⅔ cup

Whisk ⅓ cup avocado oil, 3 tbsp red wine or pomegranate vinegar, 1 finely grated garlic clove and 2 tsp Dijon mustard. Season. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Side dishes that might upstage your meaty mains for your festive feast 

The post Tomato, mozzarella & pomegranate salad  appeared first on MyKitchen.

’Tis the season for sparkling parties and sun-soaked celebrations! With these irresistible canapé recipes, you’ll have the perfect festive bites to keep the cheer flowing and your guests coming back for seconds (and thirds). 

Tuscan toast 

Serves 8 as a snack 

Ingredients 

3 red peppers 
¼ cup olive oil 
3 shallots or 1 red onion, finely chopped 
4-6 cloves garlic, finely chopped 
2 sprigs origanum, picked and chopped 
2 Tbsp red wine vinegar 
1 Tbsp brown sugar 
¼ cup pitted black olives, sliced 
2 Tbsp capers or caper berries, drained + extra for serving 
Handful parsley, chopped 
Salt and milled pepper 
1 olive or plain French loaf, sliced 
1 clove garlic, peeled and halved 
Olive oil, for drizzling
 

For the ricotta topping  

1 tub (250g) ricotta 
⅓ cup sour cream 
1 lemon, zested and juiced 
Handful chopped parsley  

Method 

1. Place the peppers on an open flame or grill in the oven on high to scorch and blacken the skin of the peppers. Once blackened, place the peppers in a bowl and cover with cling wrap. Set aside to sweat for about 10 minutes.  
2. Uncover and peel the peppers. Cut the peppers into strips, discarding the skins and seeds.  
3. Heat oil over medium-low and sauté onion for 5 minutes. Add garlic and sauté another 2-3 minutes.  
4. Add origanum, vinegar and sugar, and cook for 3 minutes to reduce.  
5. Stir in peppers, olives and capers, then simmer for 3-5 minutes, stirring occasionally. Remove from heat, add parsley and season.  
6. In a dry pan, toast the bread slices until golden and crisp. Remove and rub garlic cut-side down on bread to infuse flavour.  
7. Combine the ricotta topping ingredients, mashing with a fork as needed.  
8. To assemble, top the toast with ricotta mixture and peppers. Drizzle with olive oil, scatter with extra caper berries and serve.  

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Tempura prawns with granadilla cream cheese   

Serves 6  

Ingredients 

250g cream cheese
½ cup granadilla pulp
1 cup flour
1 cup soda water
1 tsp salt
Vegetable oil, for deep-frying
100g prawns, cleaned, with tails attached
100g panko breadcrumbs
1 French loaf, cut into 2cm slices  

Method  

1. Combine the cream cheese and the granadilla pulp. Set
2. Whisk together the flour, soda water and salt to form a smooth batter.
3. In a deep pot, heat the vegetable oil to medium heat.
4. Dip the prawns in the tempura batter, then the panko breadcrumbs. Deep-fry them until golden and crisp. Drain on paper
5. To serve, spread a generous layer of granadilla cream cheese on each slice of bread, top with a tempura prawn and serve immediately.

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

Lemony lamb frikkadels on beetroot raita 

Serves 4-6  

Ingredients  

1 pack (500g) lamb mince 
1 onion, finely chopped 
2 cloves garlic, minced 
¼ cup breadcrumbs 
1 egg, whisked 
Zest and juice of 2 lemons 
1 tsp ground cumin 
1 tsp ground cardamon 
½ tsp cinnamon 
Handful chopped mint, parsley and coriander 
Salt and black pepper 
Vegetable oil, for frying 
 

For the raita   

3-4 cooked beetroots, grated 
1 cup double-cream plain yoghurt 
1 Tbsp olive oil 
Squeeze of lemon juice 
½ tsp ground cumin 
1-2 green chillies, deseeded and chopped (optional) 
 

For serving   

Chopped salad (we used a combination of cucumber, tomato and red onion) 
Handful rocket or micro herbs    

Method   

1. Combine mince, onion, garlic, breadcrumbs, whisked egg, lemon juice and zest, spices and herbs in a bowl. Season. 
2. Roll into golf ball-sized portions and chill in fridge for 30 minutes. 
3. Heat a glug of oil in a pan over medium heat. Fry frikkadels in batches for 10-12 minutes until golden-brown and cooked through. 
4. Remove and drain on kitchen towel. 
5. Place raita ingredients in a food processor and blitz until smooth. Season to taste. 
6. To serve, spread raita over a platter and top with salad, rocket or micro herbs and frikkadels.  

Recipe, styling & photography: Fresh Living magazine 

Pork bombas with fresh tomato & garlic 

Makes 16-18 

Ingredients 

Glug olive oil
½ (about 110g) smoked Spanish chorizo, cubed
1 small onion, finely chopped
½ packet (375g) frozen pork bangers, defrosted
1½ tsp smoked paprika
Salt and milled pepper
½ cup sherry or balsamic vinegar
 

4 large potatoes, peeled and quartered
1½ Tbsp olive oil
Oil, for deep frying
Flour
2-3 eggs, whisked
Breadcrumbs (or panko crumbs), for coating
 

For the tomato garlic 

3-4 tomatoes, grated
Glug olive oil
2 cloves garlic, grated
Salt and milled pepper 

Method 

1. Heat oil in a pan over medium heat.
2. Fry chorizo cubes until crispy and oils are released. Remove and set aside.
3. Add onion and fry for 5-8 minutes until soft.
4. Remove pork sausages from casing and fry with onion, breaking up with a wooden spoon as it cooks, until browned.
5. Add paprika and sherry or balsamic vinegar and allow to simmer for 15-20 minutes.
6. Add cooked pork mince and chorizo to a food processor and pulse to a course texture. Cool completely.
7. Boil potatoes until fork tender and pass through a sieve, or mash using a potato ricer.
8. Add olive oil, season and roll into balls (about 20-30g each).
9. Using your index finger, make an indent halfway through the centre of each potato ball.
10. Fill with about 2 tsp pork and chorizo filling and close potato around filling, smoothing into a ball. Allow to set in the fridge for 20 minutes.
11. Combine tomato and garlic ingredients, season well and set aside to infuse.
12. Dredge each ball in flour, egg and breadcrumbs.
13. Heat oil until shimmering hot and deep fry until golden brown and crispy. Drain on kitchen paper and season.
14. Serve hot with tomato and garlic dipping sauce.

Recipes and styling: Gail Damon
Photographs: Zhann Solomons 

Fondue sliders with beer and cheese sauce 

Makes 12  

Ingredients  

12 store-bought mini cocktail buns 
1 pack (12) butchery meatballs 
2 Tbsp olive oil   

For the sauce   

3 Tbsp butter 
3 Tbsp flour 
1 cup milk 
½ cup pale ale beer 
Salt and milled pepper 
1½ cups grated Cheddar 
1 cup grated mature Cheddar 
 

For serving   

Dijon mustard 
Handful fresh salad leaves 
6 gherkins, sliced 
12 slices Emmental (optional)    

Method   

1. Flatten meatballs into patties, slightly larger than the buns. 
2. Heat oil in a pan and fry patties to your liking. Set
3. For the sauce, heat butter in a pot until bubbling. Stir in flour and cook for a minute until smooth. 
4. Gradually whisk in milk, then add beer, whisking
5. Season and cook for 3 minutes. 
6. Add cheese and stir until melted. 
7. Top halved buns with mustard, leaves, gherkins, patties and Emmental Add generous dollops of sauce and serve hot.

Recipe, styling & photography: Fresh Living magazine 

Brownie bites with berry buttercream & candy floss  

Serves 8 

Ingredients 

550g Ina Paarman’s chocolate brownie mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk   

For the coulis   

1 cup frozen mixed berries 
2 tsp lemon juice 
Sugar, to taste   

To serve   

1 cup fresh berries 
½ tub pink candy floss   

Method 

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10-15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through. 
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis. 
7. Finish off by adding a bite of candy floss just before serving, to avoid melting.

Cook’s note: Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops.  

Recipes and styling: Chad January 
Photography: Zhann Solomons 

Also read: 3 festive charcuterie board ideas

The post Canapé recipes to keep on high rotation this festive season  appeared first on MyKitchen.

Sides so delicious, they’ll steal the show! These festive recipes bring bold flavours and vibrant flair to the table – proof that sometimes the supporting cast can outshine the meaty star. 

Slow-roasted rosemary olives  

Serves 1½ cups  

Ingredients   

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs rosemary
2 slivers (10cm) orange peel
¼ cup olive oil 
Salt and milled black pepper  

Method 

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Recipe & styling: Chad January
Photographs: Fresh Living Magazine 

Basil, halloumi and nectarine salad  

Serves 4 as a side  

Ingredients   

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
¼ punnet (5g) basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper 

For the dressing   

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar
Pinch of sugar   

Method 

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad.

Recipe & styling: Chad January
Photograph: Fresh Living Magazine 

Roast potatoes on cumin-garlic yoghurt with coriander chutney  

Serves 6 (as a side)  

Ingredients 

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½ Tbsp cumin seeds 
½ Tbsp Nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney 

1 ½ punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend

For serving 

1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeño, sliced   

Method 

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Recipe & styling: Liezl Vermeulen
Photograph: Donna Lewis 

Also read: Roast leg of lamb on muhamarra 

The post Side dishes that might upstage your meaty mains for your festive feast  appeared first on MyKitchen.

These six fresh recipes with salsa are bursting with colour and summer vibes. It’s the perfect spicy side-kick for picnics, braais or laid-back lunches. 

1 Charred pepper & tomato salsa recipe  

Makes 2-3 cups  

Ingredients  

½ large onion  
6 salad or Roma tomatoes  
2-4 serrano chillies 
4 medium cloves garlic 
1 red pepper  
Salt and milled pepper  
Chopped fresh coriander or parsley, to taste   

Method  

1. Cut onion into 4 wedges and each tomato into halves. Line a heavy-bottom pan with foil. Preheat lined pan over high heat until very hot.  
2. Place onion, tomatoes, chillies and garlic in a pan, working in batches not to overcrowd your surface area. Char vegetables on all sides, about 12-15 minutes.  
3. Char red pepper over an open gas hob flame until blackened all over (or use your pan). Cool, core and discard seeds, then cut into chunks.  
4. Blitz charred ingredients using a jug blender or a stick blender to create a chunky salsa. Season and stir in herbs to taste.  

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons 

2 Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour 

Ingredients 

For the lentil falafel 

1 onion, finely chopped
1 clove garlic, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (or ±1 cup dry lentils, cooked)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour + extra for dusting
2 eggs 

For the salsa 

1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 Tbsp olive oil
2 Tbsp red-wine vinegar

1 cup plain yoghurt, for serving
8 cabbage leaves, for serving 

Method 

1. For the lentil falafel, fry the onion, garlic and ginger in 1 Tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning the dish over halfway through cooking.
6. For the salsa, mix all the ingredients. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

3 Rainbow squash tortillas with pineapple salsa and yoghurt sauce 

Serves 4 // Cooking time 15 minutes 

Ingredients 

For the sauce 

¼ cup full-cream yoghurt
3 Tbsp sriracha 

For the salsa 

½ pineapple, chopped
3 Tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced

For the tortillas 

12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 Tbsp smoked chilli flakes 

Method 

1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

4 Grilled hake tacos with whole kiwi salsa 

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the kiwi salsa 

2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 Tbsp chopped parsley
1 Tbsp lime juice
½ Tbsp white-wine vinegar

For the hake tacos 

4 hake fillets
1 tsp paprika
2 cloves garlic, minced
Salt and milled pepepr
2 Tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted 

Method 

1. For the kiwi salsa, mix all the ingredients, then season to taste and refrigerate.
2. For the hake tacos, preheat the oven grill. Line a baking tray.
3. Season the hake with paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
4. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through. 
5.  Heat and shape the tortillas into tacos according to the packet instructions.
6. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebrtiz // HMimages.co.za 

5 Pickled fish tacos with spicy jalapeño salsa

Serves  4 – 6 // Cooking time 25 minutes 

Ingredients 

For the spicy salsa 

4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 Tbsp olive oil
Salt and milled pepper

For the pickled fish tacos 

500g pickled fish, removed from sauce and flaked
8 taco shells, lightly toasted
Handful of coriander, chopped
1 cup sour cream
4 limes, cut into wedges

Method 

1. For the spicy salsa, heat a griddle pan over medium heat and char the mielies until cooked. Slice the kernels from the cob.
2. Combine mielies with the remaining salsa ingredients and season to taste. Refrigerate until ready to assemble.
3. Divide the pickled fish between the taco shells and top each with 2 Tbsp salsa and some coriander.
4. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke // HMimages.co.za 

6 Low-carb cauli-pap and wors with tomato salsa 

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the wors 

8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400g boerewors

For the cauli-pap 

1 cauliflower, cut into florets
2 cloves garlic 
2 Tbsp smooth cottage cheese
1 tsp olive oil

For the tomato salsa 

2 tomatoes, chopped
½ red onion, finely chopped
1 clove garlic, minced
1 green chilli, finely chopped
3 Tbsp chopped coriander
1 Tbsp lemon juice
1 Tbsp olive oil
Pinch of cumin 

Method 

1. For the wors, thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, a piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
3. For the cauli-pap, steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
4. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap texture. Season to taste.
5. For the tomato salsa, mix all the ingredients in a bowl and season to taste.
6. Serve with the cauliflower pap with wors skewers, with lemon wedges on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za 

Also read: Tasty tapas to serve your guests at your next soiree 

The post Spice up your summer with these salsa-packed recipes  appeared first on MyKitchen.