We used a jumbo muffin tin to make fewer but larger muffins. You can also use a 12-hole cupcake tin and bake for 20-25 minutes. 

Jumbo pizza muffins

Makes 6 

Ingredients  

2 cups (300g) flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) garlic powder
10g basil leaves, chopped
Salt and milled pepper
2 eggs, whisked
1¼ cups milk
¼ cup oil
⅔ cup tightly packed (80g) grated mozzarella
⅔ cup tightly packed (80g) grated Cheddar
50g salami (or bacon), chopped
240g tomato purée
Basil leaves, for topping 

Method  

1. Preheat oven to 180ºC. Grease a 6-hole jumbo muffin tin.
2. Add flour, baking powder, seasonings and herbs to a large mixing bowl. 
3. Add eggs, milk and oil. Whisk thoroughly to form a smooth batter. Season. 
4. Set aside a small portion of each cheese as well as a few pieces of salami for topping. Use a wooden spoon to stir the remaining cheeses and salami through the batter. 
5. Fill each muffin hole with batter.
6. Add spoonfuls of tomato purée to each muffin, swirling it with a teaspoon so it is evenly ribboned throughout the muffin, but not completely mixed into the batter.
7. Finish muffins with a sprinkle of leftover cheese and pieces of salami.
8. Bake for 30-35 minutes, or until golden and springy when pressed (if pressing into the batter creates a dent, cook for another 5 minutes).
9. Remove and cool in the tin for 15 minutes, then serve warm garnished with basil leaves. If storing, cool completely and keep in an airtight container.  

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons

Also read: Dealer’s choice pizza

The post Jumbo pizza muffins appeared first on MyKitchen.

A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm. 

Breakfast Muesli Bars

Makes 12 

Ingredients

4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block)
1 cup (250ml) boiling water
2 cups (220g) rolled oats
¼ cup (20g) cocoa
¼ cup (50g) dried apricots, finely chopped + extra for topping
¼ cup (30g) almonds, chopped + extra for topping
1 cup (145g) multi-seed mix
1 cup (250g) smooth peanut butter

For the topping

180g dark chocolate
2 tsp coconut oil
2 Tbsp pumpkin seeds 

Method

1. Line a 20x20cm baking dish with tinfoil.
2. Add dates and water to a bowl and mash to soften. Set aside for 5 minutes.
3. Add oats, cocoa, apricots, almonds and the seed mix to a different bowl, stir to combine. 
4. Whisk peanut butter through the date-water mixture until smooth. Scoop this mixture into the bowl with the dry ingredients.
5. Use your hands or a wooden spoon to mash everything together thoroughly.
6. Press mixture into the tin, flattening evenly. Refrigerate for 30 minutes. Slice into 12 bars and enjoy as is, or continue with the method below to coat in chocolate. 
7. Line a tray with baking paper and refrigerate for a few minutes.
8. In a mug, melt together chocolate and coconut oil until smooth.
9. Dip half of each bar into the chocolate, using a knife to remove the excess dripping off. Place on the cold baking tray.
10. Sprinkle the extra seeds, apricot and almonds over the chocolate coating. Repeat with remaining bars. Leave to set completely before storing in an air-tight container for 1-2 weeks. 

Cook’s tip  

Pack muesli bars into lunchboxes, enjoy as an after-school study snack or take them along on a hike. 

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Also read: Scroll-stopping #TikTok breakfasts we still make on repeat

The post Breakfast muesli bars appeared first on MyKitchen.

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.