They say an apple a day keeps the doctor away, but why just have one? From steamed apples for breakfast to sweet, salted-caramel-and-apple Tartes Tatin for dessert – here are five recipes to show you can enjoy apples in every meal. 

Roasted apples with yoghurt & oat crumble 

Serves 4 // Cooking time 1 hour 20 min 

Ingredients 

For the apples 

4 apples, halved and cored
4 cups water
1 tsp cinnamon
1 tsp vanilla 

For the oat crumble 

1 cup oats
¼ cup coconut flakes
4 tbsp almond butter
6 tbsp honey 

Method 

For the apples 

1. Preheat oven to 180°C.
2. Add the apples, water, cinnamon and vanilla to a baking tray.

For the oat crumble

1. Mix all ingredients together and spread out on a lined baking tray.
2. Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced and apples are soft. Bake the crumble until golden, about 10 minutes.
3. To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.

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

Walnut-crusted hake with apple-cider radishes 

Serves 4 // Cooking time 55 minutes, plus fermenting 

Ingredients 

For the apple-cider radishes 

1 cup apple cider vinegar
½ cup apple juice
4 tbsp honey
1 star anise
3 cardamom pods, crushed
¼ cinnamon quill
1 tsp salt
20 radishes, thinly sliced  

For the walnut-crusted hake 

½ cup walnuts, crushed
½ cup desiccated coconut
Handful chopped thyme
800 g hake fillets
1 egg, whisked
3 tbsp olive oil
1 lemon, sliced  

Method  

For the apple-cider radishes 

1. Bring the apple cider vinegar, apple juice, honey, star anise, cardamom, cinnamon and salt to a simmer in a small pot. Cool before pouring over radishes.
2. Leave out of the fridge for 5 hours or 1 day to ferment.

For the walnut crusted hake 

1. Preheat oven to 180°C.
2. Combine walnuts, coconut and thyme.
3. Brush the top of the fish with egg and press into nut mixture. Drizzle with olive oil.
4. Bake for 20 minutes, until golden and the fish is cooked. Serve with the radishes and slices of lemon.

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

Buttermilk fried chicken with apple slaw 

Serves 4 // Cooking time 1 hour 50 minutes 

Ingredients 

For the buttermilk fried chicken 

8 chicken pieces
4 tbsp rice vinegar
2 tbsp each soy sauce and sriracha
4 garlic cloves, grated
2½ cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp dried mixed herbs
3 tsp origanum
1 tsp mustard powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp black pepper
2 tsp salt 

For the apple slaw 

¼ green cabbage, shredded
½ red onion, sliced
1 green apple, julienned
Handful coriander, chopped
Juice of ½ lime
2 tbsp Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¾ cup olive oil 

Method  

For the buttermilk fried chicken  

1. Mix together the chicken, rice vinegar, soy sauce, sriracha, garlic and buttermilk. Allow to marinate in the refrigerator for 1 hour.
2. Preheat oven to 180°C.
3. Mix all the remaining dry ingredients together and season well.
4. Heat enough oil to deep-fry the chicken in a large pot.
5. Roll each chicken piece in the flour and fry until golden. Arrange on a baking tray and bake for 15 minutes, until cooked.

For the apple slaw 

1. Combine the ingredients, season to taste and serve with the fried chicken.

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

Onion and apple pork chops with butter bean mash 

Serves 6 // Cooking time 1 hour 

Ingredients 

For the pork chops

3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine 

For the butter bean mash 

½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk 

Method 

For the pork chops 

1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions for about 5 minutes, until they start to soften. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.

For the butter-bean mash 

1. Heat some oil in a pan over medium heat. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Mini salted-caramel-and-apple Tartes Tatin 

Makes 12 // Cooking time 1 hour 

Ingredients 

1 cup sugar
90 g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500 g puff pastry
Icing sugar, to dust 

Method  

1. Preheat oven to 200°C and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme in the muffin pan. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tartes Tatin for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za  

Also read: Why eating seasonally is good for your health

The post 5 apple recipes perfect for autumn  appeared first on MyKitchen.

We share everyday breakfast ideas but with a twist

Tutti frutti

Swirl honey through the cooked oats and garnish with sliced citrus, kiwi and chopped nuts.

Bougie bowl

Whisk vanilla seeds into heated milk and swirl through oats. Top with halved figs, pomegranate rubies and edible flowers.

Very berry

Mix fresh raspberries and gooseberries through the cooked oats and finish off with fresh mint leaves and walnuts

Nut butter blast

Add a sliced banana, peanut butter and toasted coconut to the cooked oats. Drizzle with honey.

Meal maths

Turn this ordinary pantry staple into something extraordinary with the addition of just a few simple ingredients.

Blueberry and mint smoothie

Serves 1

Blitz together

• 1 tub blueberries
• 1/4 cup oats
• 1 tbsp honey and 1 cup plain yoghurt
• Pour into a serving glass and garnish with fresh blueberries, extra toasted oats and fresh mint.

Apricot and apple granola bars

Makes 12 Bars

Combine

• 2 cups of toasted oats
• 1 cup peanut butter
• 1/4 cup chopped nuts
• 3/4 cup honey
• 1/2 cup chopped dried Turkish apricots
• 1/2 cup chopped dried apples and a handful of fresh blueberries in a large bowl

Press the mixture into a lined 23x23cm baking tray and level using the back of a spoon. Chill in the fridge for an hour before slicing into bars.

Oats on the go

Once you’re at the office, follow these simple steps to make a delicious bowl of oats in a dash:

In a bowl

• Place 1/4 cup uncooked oats
• 2 tbsp brown sugar and pour over 1/2 cup boiling water
• Cover and microwave on high for about 3 minutes (keep an eye on it)
• Remove and stir through 1/4 cup milk
• Microwave once more for about 3-4 minutes and give it a good stir
• Add 1 tbsp butter, another splash of milk and microwave for 1 minute
• Stir through and enjoy immediately.

Breakfast granola

Makes 4 Cups

• Heat 1/4 cup honey and 1/3 cup butter in a saucepan to create a syrup
• Combine 3 cups of oats and 1/4 cup brown sugar
• Add the syrup and stir to combine
• Spoon the mixture onto a greased baking tray and bake at 160°C for 15 minutes, stirring regularly
• Add 1 cup chopped dried fruit to the tray, then stir and bake for another 8-10 minutes or until golden
• Remove from oven, stir through 1/4 cup coconut flakes and the zest of one lime
• Cool completely before storing in an airtight containe

Top Tip

When you see ‘toasted oats’, don’t rush off to the shops. Toast the uncooked oats in a pan or in the oven for 3-5 minutes before incorporating it into your dish.

The post Fun and vibrant ways with oats appeared first on MyKitchen.

Increase your daily fruit intake with delicious smoothie and drink recipes that the whole family will enjoy.

Banana and Raspberry Maple Smoothie

SERVES 2 • TOTAL TIME 10 MIN

• Ripe banana, chopped coarsely 1 large (230 g)
• Frozen raspberries 1 cup (135 g)
• Low-fat plain yoghurt 3/4 cup (210 g)
• Skim milk 3/4 cup (180 ml)
• Pure maple syrup 2 tsp
• Pure maple syrup, extra 2 tsp

1. Blend or process ingredients until smooth.
2. Pour into two glasses. Drizzle with extra syrup; top with extra raspberries, if you like.
   TIP Replace raspberries with blueberries or strawberries, if you prefer, and add honey and ground cinnamon. Add crushed ice to the blender for an even thicker smoothie.

Mango and Almond Smoothie

SERVES 2 • TOTAL TIME 5 MIN

• Mango, chopped coarsely 1 large (600 g)
• Ground almonds 1/4 cup (30 g)
• Skim milk 1 cup (250 ml)
• Low-fat plain yoghurt1/2 cup (140 g)
• Vanilla extract 1 tsp
• Lime juice 1 tsp Honey 1 tsp
• Ice cubes, to serve

1. Reserve 1 tablespoon of mango flesh. Blend or process remaining mango, almonds, milk, yoghurt, extract, juice and half the honey until smooth.
2. Place ice in tall glasses; pour the smoothie over ice. Top with reserved mango; drizzle with remaining honey and sprinkle with shredded lime rind, if you like.

   TIP: Use frozen mango or drained canned mango in natural juice, if fresh is unavailable. Blend or process the ice cubes with the ingredients, if you prefer a thicker consistency.

Green Grape and Apple Spritzer

SERVES 4 • TOTAL TIME 10 MIN

• Seedless green grapes 500 g
• Green apple, chopped coarsely 1 large (200 g)
• Fresh mint leaves 20g
• Chilled soda water 2 cups (500 ml)
• Lime, cut into wedges 1

1. Push grapes, apple and half the mint through a juice extractor; combine in a large jug with the soda water, lime and remaining mint. Top with crushed ice to serve, if you like.

TEXT AND PHOTOGRAPHY: AREMEDIASYNDICATION.COM.AU/MAGAZINEFEATURES.CO.ZA

The post Sippin’ Pretty: Smoothies that are bound to impress appeared first on MyKitchen.

This breakfast bowl with apple, flaxseed and cinnamon is quick and easy to make, tasty and also healthy! What more could you want?

SERVES 1 // COOK TIME 5 min

INGREDIENTS
200 ml plain yoghurt
1 apple, ¾ grated, ¼ sliced
2 tbsp ground flaxseed, plus whole seeds to sprinkle
½ tsp cinnamon

METHOD

1. Layer the yoghurt, apple and ground flaxseed. Sprinkle with whole seeds and cinnamon, and enjoy.

There’s nothing wrong with craving baked goods in the morning, and if you whip up a batch of our breakfast muffins this weekend, you can have just that.

The post Apple and flaxseed breakfast bowl appeared first on MyKitchen.

If you’re in need of upping your fibre and vitamin B intake, then this delicious and filling multigrain apple porridge will do the trick!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
250 ml oats
125 ml quinoa
125 ml brown rice 
1½L water
½ tsp coarse salt
1 apple, thinly sliced 
2 tbsp treacle sugar
1 tbsp butter
½ tsp cinnamon

METHOD
1. Bring the oats, quinoa, rice, water and salt to the boil. Reduce the heat and simmer for 20–30 minutes.
2. Cook the apple, sugar, butter and cinnamon in a pan until golden.
3. Serve on top of the porridge, with almonds, milk, butter and honey to taste.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

The post Multigrain apple porridge appeared first on MyKitchen.

We took some Thanksgiving inspiration from the West for this braaied turkey, but put a South African spin on it – naturally!

SERVES 8–10 // COOKING TIME 3 hours

INGREDIENTS
For the braaied turkey
1 × 6 kg turkey, giblets removed
3 tbsp olive oil
1 tbsp brown sugar
1 tbsp paprika
2 tsp dried sage
2 tsp dried mixed herbs
For the apple and cranberry stuffing bake
3 tbsp butter
1 onion, chopped
3 celery stalks, chopped
500 g sourdough bread, cut into cubes
1 apple, chopped
1 cup dried cranberries
2 tbsp chopped sage
1 tbsp thyme
¼ tsp cinnamon
2 cups chicken stock
1 egg

METHOD
For the braaied turkey
1. Pat the turkey dry with a paper towel.
2. Mix the remaining ingredients together and season with salt and pepper.
3. Rub all over the turkey and under the skin, being careful not to make any holes in the skin.
4. Place turkey in a foil container and cover with foil. Place in the centre of your braai grid over medium coals. Braai for 1 hour, replenishing the coals and checking the heat regularly.
5. Open up the foil package and baste the turkey with the cooking juices. Then remove the foil covering the top and braai for another 1–1½ hours, basting regularly, until the skin has crisped up and the turkey is cooked through.
6. Remove from the braai and allow to rest for 20 minutes before carving and serving.
For the apple and cranberry stuffing bake
1. Melt the butter in a pan over medium heat and fry the onion and celery until soft and translucent.
2. Mix together the bread, apples, cranberries, herbs and spices. Then mix through the onion and celery, stock and egg.
3. Create a foil package and add the stuffing mixture.
4. Place it on the braai grid next to your turkey and braai for 30–40 minutes, until set and cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Since the festive season is all about braaing, you’ll have plenty of opportunities to make even more delicious meats – including this braaied snoek.

The post Braaied turkey with apple and cranberry stuffing bake appeared first on MyKitchen.