We are ecstatic to announce that from the September issue onwards, MyKitchen will boast a whopping 16 extra pages of deliciousness at no extra cost! And, for our very first bigger and better issue, we are celebrating heritage month at full tilt. Keep reading to see what’s in store.

By Roxy Greeff & Ulisha Moodley

HEALTH CHECK

We’re talking salt this month, and how you can cut down without compromising on flavour. We’ve included a breakdown of what salt does for your body, how much we need every day and a bunch of recipes to prove that you don’t need to add salt for food to taste great. Keep a lookout for our amazing popcorn spice.

SPECIAL OCCASIONS

Since it is heritage month, we’re going back to basics to make sure you have the best braai ever. We have three recipes each for gourmet boeries, burgers, steak and chops, sosaties, potjies, veggies and garlic breads. Take a look at our favourites:

Pickled pineapple and halloumi boeries

Green veggie burgers

Steak & chops

Gourmet kebabs

Spanish chicken and chorizo potjie

Hasselback butternuts

Thai-style ginger and coriander garlic loaf

MADE IN SA

We asked you guys to send in your most nostalgic recipes from home, and you didn’t disappoint. We have classic breakfast pap, mutton curry with samp and beans, a phyllo milk tart and more on the menu!

COOKING FOR CROWDS

And what would heritage month be without a little razzle-dazzle. We make some pretty good booze right here in SA and we used some of the best to make some incredible desserts. Look out for our spiced sweet potato balls with Amarula caramel, hertzoggie cheesecakes with apricot-gin jelly and Pinotage cream-cheese ice cream.

FIVE WAYS WITH

The international cooking scene is slowly starting to fill with offal dishes to avoid food waste. We’re ahead of the game with this one, as we have been enjoying these delicacies in traditional food for a long while. We gave them a modern twist and whipped up some beautiful calf-liver meatballs with coconut sauce, cocoa-braised beef cheeks, cornflake-coated tripe kebabs and more.

COOKING WITH KIDS

They say a picture speaks a thousand words, and that definitely rings true for our cake s’mores. Wait till your kids get a taste of these beauties. The only thing you’ll hear from them in munching.

BAKED

When you hear rooibos, you think tea, right? Well, shift those thoughts because it’s time for dessert and we’ve filled with the taste of home. From roast spanspek and rooibos granita to rooibos-pear frangipane tarts (and it doesn’t stop there), you’re sorted for summer treats.

GET YOUR COPY

So now that we’ve got you drooling, grab a copy of the September issue of MyKitchen now from @home, Spar, Clicks, Pick n Pay, Exclusive Books, and various service stations. If you can’t find a copy, drop us an email or inbox us on Facebook, let us know the area you are in and we will get back to you with the closest MK to you!

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