Love is in the air, whether you like it or not. Take your cue from the dreamy city of Venice this month with decadent pastas and risottos that were made for sharing.  

Baccalà mantecato (Whipped salted fish spread)
Serves 2 • Total Time 25–30 Min  

Ingredients
Haddock 500g
Garlic, chopped 3 cloves
Olive oil 1 cup
Potatoes, cooked and grated
2  Sour cream or yoghurt 1/2 cup
Lemon, zested and juiced 1
Fresh parsley, chopped 2 tbsp
Salt and coarsely ground black pepper
Spring onion for serving
Chilli flakes for serving

Method

1. Place the haddock in a colander over a pot of simmering water and steam for 6–8 minutes or until cooked through. Set aside to cool. 
2. Add the fish to a large mixer fitted with a paddle attachment. Whip at low speed for a few minutes until the fish has flaked. 
3. With the mixer still running, add the garlic and half the oil in a steady thin stream. 
4. Add the potatoes and continue to mix at a low speed while adding the remaining oil. 
5. Whip the mixture on high speed until light and fluffy. 
6. Fold through the sour cream, lemon zest, lemon juice and parsley. 
7. Season to taste, garnish with spring onion and chilli flakes and serve with crusty bread. 

Top tip: Swap out olive oil and sour cream for canola oil and plain yoghurt.  

Arancini with bacon
Makes 10–12 • Total Time 45 Min  

Ingredients
Cooked risotto (see page 23 of the February MyKitchen issue), cooled 2 cups
Mozzarella or cheddar, grated 1 cup
Bacon bits, cooked until crispy 1 packet
Fresh basil, chopped 2 tbsp
Breadcrumbs 2 cups
Flour 1 cup
Eggs, whisked 2
Vegetable oil for frying

Method

1. In a large bowl, combine the risotto, cheese, bacon and basil. 
2. Roll tablespoons of the mixture into balls and place onto a lined baking tray. Chill for 30 minutes. 
3. Place the breadcrumbs, flour and eggs each into separate bowls. 
4. Coat each risotto ball in the flour, eggs and breadcrumbs respectively. 
5. Heat oil in a large pot. 
6. Deep fry the risotto balls in batches for about 4–6 minutes or until golden. Drain on paper towel. Serve while hot. 

Top tip: Any hard cheese, like mature cheddar or Gruyère, can replace Parmesan.  

Fresh herb and mushroom risotto
Serves 2 • Total Time 40 Min 

Ingredients
Olive oil or canola oil 1/4 cup
Exotic mushrooms 1 punnet
Portobello or button mushrooms, sliced 1 punnet
Butter 3 tbsp
Onion, chopped 1
Garlic, chopped 3 cloves
Fresh sage handful (or any other fresh herb such as thyme, parsley, rosemary and basil)
Arborio rice 2 cups
White wine ¼ cup (optional)
Vegetable stock 1L
Cream 1/2 cup
Fresh thyme 2 tbsp
Salt and coarsely ground black pepper
Parmesan, grated 1/4 cup

Top tip: Make a big batch! Risotto balls freeze well (without the crumb).  

Method

1. Place a pot over high heat and add half the oil. 
2. Fry the exotic mushrooms for 4–5 minutes until lightly golden. Remove and set aside. 
3. Add the remaining mushrooms and cook for about 6–8 minutes. Remove and set aside. 
4. Turn down the heat to medium and add the remaining oil and butter. 
5. Add the onion and fry for about 3 minutes or until translucent. 
6. Add the garlic and herbs. Cook for a further 3–5 minutes or until the onions are lightly golden. 
7. Remove the herbs and discard. 
8. Add the rice and toast for 2–3 minutes, stirring constantly. 
9. Pour in the wine (if using) and cook for 5–6 minutes. Use a wooden spoon or spatula to scrape off any bits stuck to the bottom of the pan. 
10. Add a cup of stock and cook over a low heat, for about 8–10 minutes or until all the stock has been absorbed. 
11. Repeat with the remaining stock and stir constantly between cupful’s. 
12. Once rice has cooked, stir through the cream, mushrooms and thyme. Season well. 
13. Remove from heat and stir through the Parmesan. 

Top tip: Can’t find exotic or portobello mushroom? Button mushrooms work just as well!  

Scampi alla busara (Prawns in tomato and chilli sauce)
Serves 2 • Total Time 30-35 Min

Ingredients
Olive oil 3 tbsp
Onion, chopped 2
Garlic, chopped 3 cloves
Prawns, defrosted and deveined 6–8
White wine 1 cup (optional)
Tomato paste 1 tbsp
Sugar 1 tsp
Chopped tomatoes 1 can
Red chilli, deseeded and chopped 1
Salt and coarsely ground black pepper
Fresh parsley, chopped handful
Lemon, zested 1
Chilli flakes pinch

Method

1. Place a large frying pan over a medium-high heat and add the oil. 
2. Fry the onion and garlic for 3–5 minutes or until lightly golden. 
3. Add the prawns and fry for about 5 minutes, turning to brown evenly. 
4. Deglaze the pan with the wine (if using) and stir to remove any burnt bits. 
5. Simmer until the liquid reduces by 2/3. 
6. Remove the prawns and set aside. 
7. Add the tomato paste and sugar. Cook for 2–3 minutes. 
8. Add the tomatoes and chilli. 
9. Simmer gently, while covered, for about 10–15 minutes. Season well. 
10. Add the prawns back to the pan and toss to coat with the sauce. 
11. Heat through for 2–3 minutes and stir through the parsley, lemon zest and chilli flakes. 12. Serve on top of linguini, spaghetti or with crusty bread. 

Top tip: Swap out prawns the for frozen marinara mix. Chicken fillets work well in this dish too. 

Words: Chad January
Photographs: Zhann Solomons

The post Recipes Inspired By Venice To Spread The Love appeared first on MyKitchen.

Get your hands on these mini goat cheese balls for the ultimate quick and easy party platter snacks! Make them with lemon and poppyseed, tomato and chilli and/or pesto and chives for your guests to enjoy a variety.

SERVES 12–15 // COOKING TIME 15 min + 1 hour cooling

INGREDIENTS
For the cheese balls
250 g cream cheese, at room temperature
200 g goat’s cheese, at room temperature
For the lemon and poppyseed
1 tbsp lemon zest
½ cup poppyseeds
For the tomato and chilli
¼ cup chopped sun-dried tomatoes
¼ cup chilli flakes
For the pesto and chives
1 tbsp pesto
½ cup chopped chives

METHOD
1. Mix the cream cheese and goat’s cheese.
2. Add lemon zest OR sun-dried tomatoes OR pesto. Freeze for 30 minutes.
3. Scoop out 2 tbsp cheese at a time and roll into balls.
4. Roll the balls in the poppyseeds OR chilli flakes Or chives, ensuring they are evenly coated. Place in the fridge for 30 minutes.
5. Serve with crackers.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash//HMimages.co.za

The post Mini goat cheese balls appeared first on MyKitchen.

MyKitchen editor Heather has a major sweet tooth, so she makes these delicious oat energy balls to get her healthy fill during the week! They’re also great snacks for a little pick-me-up or gym boost.

INGREDIENTS
1½ tbsp coconut oil
¾ cup peanut butter
1 cup desiccated coconut
1 cup oats
2 tbsp cocoa
1 tsp vanilla essence

METHOD
1. Pulse oats and coconut in a food processor.
2. Using a wooden spoon, spatula or your hands, combine everything in a bowl.
3. Roll into balls. Store in the fridge.

The post Heather’s oat energy balls appeared first on MyKitchen.

Rice is an incredibly versatile staple that can be enjoyed in many ways. Feast on these savoury rice balls any way you want, and don’t hold back on the cheese!

MAKES ±30 // COOKING TIME 1 hour

INGREDIENTS
1 onion, peeled and chopped
1 tsp salt
1½ cups Arborio rice
1 tbsp tomato paste
1 tbsp tomato sauce
1 egg, lightly beaten
200 g mozzarella, cut into 1 cm cubes
100 g breadcrumbs
Vegetable oil, to deep-fry

METHOD
1. Place onion, salt and 3 cups water in a pot and bring to the boil. Add the rice and cook until tender, about 20 minutes. Drain through a sieve. Set aside to cool.
2. Mix together the cooled rice, tomato paste and tomato sauce. Add the beaten egg, a little at  a time, until you have a thick, doughy mixture.
3. Roll the rice into balls about the size and shape of small eggs.
4. Make a dent in each ball with your finger and push in a cube of mozzarella. Squeeze closed.
5. Place the breadcrumbs in a bowl. Roll the rice balls in the crumbs to coat.
6. Heat the oil in a pot and fry the balls in batches until golden brown. Serve straight away.

The post Cheesy rice balls appeared first on MyKitchen.

Looking for a healthy, satisfying snack? Look no further than our pea and millet balls served with a tahini dip. We especially love them because millet is a good-for-you budget-friendly replacement for quinoa.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
200g millet
2 tbsp olive oil
1 onion, peeled and chopped
180g peas
1 clove garlic, peeled and crushed
1 green chilli, chopped
1 tbsp finely chopped parsley
40g Parmesan, grated
Zest and juice of 1 lemon
Salt and black pepper
Flour, to dust
2 tbsp tahini
1 tsp honey

METHOD
1. Place the millet in a pot with 400 ml water and cook covered until soft, about 20 minutes. Drain.
2. Heat 1 tbsp oil in a pan over medium heat and fry the onion for 10 minutes, until translucent. Add the peas, garlic and chilli and fry for 5 minutes.
3. Allow to cool slightly before placing in a food processor. Add the cooked millet, parsley, Parmesan and lemon zest. Season. Pulse until just combined.
4. Form the mixture into 12–16 small balls. Roll in the flour.
5. Heat 1 tbsp oil in a pan and fry the balls over medium heat until golden. Remove and drain on paper towel.
6. Combine the tahini, lemon juice, honey and 1 tbsp water. Season. Serve with the millet balls.

The post Pea and millet balls with tahini dip appeared first on MyKitchen.

These fruity, nutty popcorn bombs are so delicious and easy to make. Enjoy them as bar snack with a couple of weekend drinks or munch on a few with your cup of afternoon tea.

MAKES 20

INGREDIENTS
¼ cup popcorn kernels
1 tbsp vegetable oil
140g marshmallows
1 tbsp butter
3 tbsp chopped dried cranberries
2 tbsp chopped dried apples
100g mixed nuts, chopped, plus extra for coating

METHOD
1. Place the popcorn kernels and oil in a large, covered pot over high heat. Wait for the kernels to pop. Remove from heat when popping slows down to three to five seconds between pops.
2. Put the marshmallows and butter in a large glass bowl and melt in the microwave for 15–20 seconds. Add the remaining ingredients and mix.
3. Pour the mixture on to a tray lined with waxed paper. Leave to cool slightly.
4. Shape the cooled mixture into small balls and roll in chopped nuts.

The post Fruit-and-nut popcorn bombs appeared first on MyKitchen.