A nostalgic staple, this is a take on the Zimbabwean dish Bota Une Dovi – peanut butter porridge. 

Peanut porridge with brûléed banana

Serves 4

Ingredients

2 cups cold water
1 cup plain instant maize porridge
½ tsp salt
¼ cup unsweetened peanut butter
¼ cup cream
Brown sugar, to taste 

For the brûléed banana 

Butter, for frying
2 Tbsp brown sugar
3 bananas, halved
Honey, for drizzling 

Method

1. Place water, maize meal and salt in a pot and whisk through.
2. Bring to a simmer and cook for 10-15 minutes, until thickened and creamy.
3. Remove porridge from the heat and stir through peanut butter, cream and sugar to taste.
4. Add a large knob of butter to a pan over medium heat and sprinkle over sugar. Stir to melt together. 
5. Add bananas face down and caramelise for 3-5 minutes, until sticky and golden. Flip and remove. 
6. Spoon porridge into bowls and top with bruleed banana. Finish with a generous drizzle of honey and serve.

By: Sjaan van der Ploeg
Photography by: Austin Taylor
Text courtesy of MyKitchen magazine

Also read: One-bowl spiced banana Bundt cake recipe

The post Peanut porridge with brûléed banana   appeared first on MyKitchen.

Grab your blender and whip out a bowl! Whether you plan to have them for breakfast or a midday treat, these vibrant and fresh smoothie bowls will hit the spot perfectly in the hot summer weather!  

Strawberry and banana fro-yo bowls 

Serves 2 // Cooking time 15 minutes

Ingredients 

2 bananas, frozen
1 cup strawberries, frozen
2 cups double-cream yoghurt
8 fresh strawberries, sliced
½ cup coconut flakes 

Method 

1. Blend frozen bananas, frozen strawberries and yoghurt until smooth.
2. Transfer to bowls and top with strawberry slices and coconut flakes. Serve.

Smoothie bowls with berry nibs 

Serves 2 // Cooking time 30 minutes + freezing time

Ingredients 

For the berry nibs 

1 cup desiccated coconut
½ cup coconut sugar
½ cup walnuts, roughly chopped
½ cup frozen mixed berries 

For the smoothie bowls 

1 avocado, frozen
1½ cups milk of choice
Honey, to taste
2 bananas, frozen
2 Tbsp cacao powder
2 Tbsp maca powder
Fruit, for serving 

Method 

For the berry nibs 

1. Preheat oven to 180°C.
2. Mix together all ingredients, except for the berries. Spread out on a baking tray and bake for 10–12 minutes, or until golden and crisp.
3. Mix in the berries and place in the freezer until ready to serve.

For the smoothie bowls 

1. Blend the avocado and ½ cup milk. Sweeten with honey and set aside.
2. Blend bananas and remaining 1 cup milk. Sweeten with honey.
3. Divide the banana mixture between 2 bowls. 
4. Whisk cacao powder into one bowl and maca into the other.
5. 5. Divide the avocado, cacao and maca mixtures between two In each bowl, swirl the three colours together. 
6. Serve topped with the berry nibs and fresh fruit.

Spirulina mermaid smoothie bowl 

Serves 2 // Cooking time 15 minutes, plus freezing time

Ingredients 

1 cup sliced banana
1 cup sliced avocado
1 cup sliced cauliflower
1 cup milk (or milk substitute)
1 cup spinach or kale
2½ tsp Spirulina
Fresh berries, for serving
Sliced kiwi, for serving 

Method 

1. Place banana, avo and cauliflower in an airtight container or plastic bag. Freeze overnight, or for at least 12 hours.
2. Place the frozen fruit and veg in a blender and add in the milk and spinach or kale. Blend until smooth and creamy.
3. Divide the smoothie mixture into three bowls. Leave the first bowl as is, mix 1 tsp spirulina into the second bowl and mix 1½ tsp spirulina into the third bowl to create three shades of green. 
4. Divide the three shades between two bowls and swirl them together. Top with fresh fruit and serve.

Also read: 5 Mood-Boosting Smoothies To Try Now

The post 3 refreshing smoothie bowls for summer  appeared first on MyKitchen.

Italians are all about simplicity. Enter our one-bowl wonder that saves you on time, while packing heaps of decadence. 

One-bowl spiced banana Bundt cake 

Serves 6-8 

Ingredients

5 (about 450g) ripe or overripe bananas 
4 large eggs 
1 can (385g) condensed milk 
½ cup (125ml) melted butter 
1 tsp vanilla 
2 ½ cups (350g) self-raising flour, sifted 
½ tsp (3ml) each mixed spice and ground ginger 
1 tsp (5ml) cinnamon 
Melted chocolate or caramel treat, for serving  

Method 

1. Preheat oven to 180°C. 
2. Spray a 23cm Bundt tin with non-stick spray. Then dust with a little flour (this will help with unmoulding). 
3. Mash bananas well and mix in eggs. 
4. Add condensed milk and melted butter and mix thoroughly. 
5. Combine flour and spices in a separate bowl. 
6. Stir wet ingredients into the dry ingredients to form a batter. 
7. Pour into prepared Bundt tin and bake for about 30-35 minutes or until a skewer inserted comes out clean. 
8. Serve drizzled with melted chocolate or caramel. 

Cook’s note:
Whip together 1 tub mascarpone, ¼ cup icing sugar and a dash of vanilla essence and serve with the Bundt cake for added flair. 

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine  

Also read: Can’t-flop banana bread

The post One-bowl spiced banana Bundt cake recipe appeared first on MyKitchen.

Winter has arrived and so has citrus season! Get your dose of vitamin C by exploring the flavours of oranges, grapefruits, lemons, limes and more. The MK team whips up a batch of savoury and sweet dishes that pack a zingy punch.  

Grapefruit, honey and soy pork with slaw 

Serves 4 • Total Time 45 Min 

Ingredients

¼ cup soy sauce  
¼ cup honey 
¼ cup strained fresh grapefruit juice  
Salt and freshly milled black pepper  
8 boneless pork rashers  
1 stalk celery  
1 bulb fennel  
2 Granny Smith apples  
¼ head green cabbage  
1 grapefruit, segmented  
Handful fresh coriander, chopped  
1 avocado, cubed 
3-4 Tbsp mayonnaise or plain yoghurt 
1 Tbsp olive oil  

Method

1. Preheat oven grill. 
2. Whisk together soy sauce, honey and grapefruit juice. 
3. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
4. Place pork on a lined baking tray and grill for 20 minutes, turning over regularly. Remove from the oven and set aside. 
5. Finely shred celery, fennel, apples and cabbage. 
6. Place in a bowl and toss through grapefruit segments, coriander and avocado. 
7. Stir through mayonnaise or yoghurt and season to taste. 
8. Plate slaw on a platter, top with pork rashers and drizzle with the marinade reduction.

Chef’s Tip
If loadshedding strikes at supper time, simply thread the pork rashers onto skewers and cook over the coals.  

Fennel and citrus roasted chicken thighs 

Serves 4 • Total Time 1 Hr 20 Min 

Ingredients

2 tsp fennel seeds, toasted  
2 cloves garlic, chopped  
½ orange, zested and juiced 
½ lemon, zested and juiced  
Salt and milled black pepper  
8 chicken thighs  
2 Tbsp olive oil  
400g baby fennel bulbs  
1 orange, sliced in rounds  
1 grapefruit, sliced in rounds  
1 lemon, sliced in rounds 
2 Tbsp brown sugar  
500g baby potatoes, halved and parboiled  
300g Brussels sprouts, halved  
¼ cup cultured cream or sour cream  
1 Tbsp chopped fennel or dill  

Method

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a pestle and mortar. 
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

Crumpets with caramelised banana and orange icing 

Makes 15-20 • Total Time 45 Min  

Ingredients

FOR THE CRUMPETS  

2 cups sifted cake flour  
2 tsp baking powder 
Pinch of salt  
2 eggs  
2 cups milk  
1 tsp vanilla essence  
2 Tbsp melted butter  
Oil or butter, for frying  
1 Tbsp butter  
2 Tbsp brown sugar
3-4 bananas, peeled and halved  
½ orange, zested and juiced  
1/3 cup icing sugar  
Handful pecans, toasted and chopped  

Method

1. Combine flour, baking powder and salt in a large bowl. 
2. Whisk together eggs, milk, vanilla and melted butter in a jug. 
3. Pour wet ingredients into dry ingredients and mix well until smooth. 
4. Heat some oil or butter in a large pan over medium-low heat. 
5. Place three round 9cm cookie cutters sprayed with non-stick spray in pan and pour ¾ cup batter into each. 
6. Cook for 1-2 minutes until golden, remove cutters and flip to cook the other side for another 1-2 minutes. Repeat with remaining batter. 
7. Heat butter in a separate pan until foaming. 
8. Add brown sugar then bananas and fry for 4-5 minutes until well browned but still firm. Set aside. 
9. Combine orange zest and juice with icing sugar and whisk together until smooth. 
10. Pile crumpets onto plates, top with caramelised banana, drizzle with citrus icing and top with chopped pecans. 

Citrus and rosemary yoghurt cake 

Serves 10-12 • Total Time 1 Hr 30 Min 

Ingredients

FOR THE CAKE  

¾ cup butter, softened  
10g fresh rosemary, plus extra for garnish  
3 eggs, whisked  
1 orange or grapefruit, juiced  
1 cup double-cream plain yoghurt  
1 ½ cups castor sugar  
2 cups cake flour  
2 tsp baking powder  
Citrus slices, for serving  

FOR THE ICING  

1 cup icing sugar  
3 Tbsp milk  
1 Tbsp orange or grapefruit zest  
2 tsp chopped rosemary  

Method

1. Preheat oven to 180°C. 
2. Melt butter in a saucepan and add rosemary. Remove from heat and cover with a lid and infuse for five minutes. Discard rosemary and allow butter to cool. 
3. Whisk together cooled butter, eggs, citrus juice and yoghurt. 
4. Add sugar, flour and baking powder. Mix well. 
5. Pour batter into a large greased Bundt tin and bake for 50-60 minutes, or until a skewer inserted comes out clean. Cool in tin. 
6. Whisk together icing ingredients to create a smooth and thick icing. 
7. Drizzle cake with icing, and garnish with fresh citrus slices and fresh rosemary to serve. 

Chef’s Tip 
We used a 23cm Bundt tin, but a regular cake, loaf or muffin tin will work too. Be sure not to fill tin more than ¾ full and keep an eye on it as baking times will vary. 

The post 5 Easy Recipes to Whip Up for a Vitamin C Boost appeared first on MyKitchen.

Versatile and delicious, coconut can be enjoyed in all its forms this summer: flour, flakes, milk and cream.

We bring you the same old, loved recipes, with a fresh coconut twist.

Piña colada salsa with phyllo crackers

Serves 4  Total Time 20 Min

Ingredients

For the crackers

• Phyllo pastry 200g
• Butter, melted 1/4 cup

For the salsa

• Grated coconut 1/4 cup
• Pineapple, finely chopped 1
• Red onion, finely chopped 1/2
• Mint, torn handful
• Zest and juice of 1 lemon
• Olive oil 1/4 cup

For the dressing

• Coconut cream 1 cup
• Zest and juice of 1 lemon

To serve

Feta wheels, sliced 4

For the crackers

1. Preheat the oven to 200ºC and line a baking tray.
2. On a lightly floured surface, layer 4 sheets of phyllo pastry, brushing butter between each layer.
3. Cut into 3-5cm rectangles and transfer to the prepared tray.
4. Bake for 5 minutes until golden. Drain on a paper towel to crisp up.

For the salsa

1. Combine all the ingredients, season and set aside.

For the dressing

1. Whisk together all the ingredients until fully incorporated. Season and set aside.
2. Layer the feta on a serving platter and top with spoonful’s of salsa salad. Use the phyllo crackers to scoop it all up.

Coconut rice with fresh mint

Serves 4  Total Time 25 Min

Ingredients

• Jasmine rice 2 cups
• Coconut milk 1 1/2 cups
• Water 1 1/2 cups
• Garlic, grated 1 clove
• Lemongrass stalk, bruised 1
• Salt 2 tsp
• Coconut flakes 1 cup
• Mint handful

Method

1. Add all the ingredients except (the coconut flakes and mint) to a large pot and bring to the boil.
2. Lower the heat and cook with the lid on for 20 minutes. Uncover and cook for another 5 minutes.
3. Fluff the rice and top it off with extra coconut flakes and fresh mint.
4. Lightly crush the lemongrass using a pestle or rolling pin to release all the fragrance and flavour

Fluffy omelette with chilli coconut chicken

Serves 4  Total Time 50 Min

Ingredients

For the chicken

• Chicken breasts 4
• Olive oil 3 tbsp
• Chilli flakes 1/2 tbsp
• Coconut milk 1 cup
• Chicken stock 1/2 cube
• Onion, roughly chopped 1/2
• Garlic 1 clove
• Ground ginger 1 tsp

For the omelette

• Egg whites 12
• Parmesan ½ cup
• Vegetable oil 1/4 cup
• Fresh parsley, chopped handful
• Grated coconut to serve

Method

To cook the chicken

1. Rub the chicken breasts with olive oil and chilli flakes. Season well.
2. Fry the chicken breasts for 5 minutes on each side until nice and browned.
3. Mix together the remaining ingredients and add to the pan.
4. Lower the heat and gently simmer the chicken for 20 minutes.
5. Remove from the heat, shred the chicken and set aside.

To cook the omelette

1. Beat the egg whites and parmesan in a large bowl until light and fluffy.
2. Heat the oil in a non-stick pan and slowly pour in the egg mixture, swirling to coat the bottom of the pan.
3. Cook the omelette on low with the lid on for 10 minutes until set and puffed up.
4. Serve it with the chicken, fresh parsley and grated coconut.

Coconut and banana breakfast bake

Serves 4-6  Total Time 40 Min

You’ll need

• Eggs 7
• Coconut flour 1/2 cup
• Sugar 1 tbsp
• Salt 1 tsp
• Ground cinnamon 2 tsp
• Olive oil 1/2 cup
• Baking powder 1 tsp
• Flour 1/4 cup
• Bananas, halved 3
• Brown sugar 1/4 cup

Method

1. Preheat the oven to 180°C. Grease an ovenproof pan.
2. In a large bowl, beat the eggs until light and fluffy.
3. Fold in the remaining ingredients (except the bananas and brown sugar) until well combined. Rest the batter for 5 minutes.
4. Pour the batter into the prepared pan and top it with the bananas
5. Sprinkle the brown sugar evenly over the top.
6. Bake for 20-25 minutes and allow to cool before serving.

Don’t like bananas? Top your brekkie bake with mixed berries instead.

The post 4 Ways with coconutty summer flavours 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.