This pasta is a quick, mid-week summer meal that’s filled with flavour. 

Garlicky basil & mussel pasta

Serves 4 

Ingredients

1 box (500g) crumbed garlic half shell West Coast mussels
1 Tbsp olive oil
1 packet (400g) red lentil pasta, linguine or spaghetti
1 tub (120g) basil pesto
1 Tbsp butter
1 packet (125g) mangetout
2 cloves garlic, chopped
4-5 radishes, sliced
Salt and milled pepper
Lemon or lime juice, to finish
Basil leaves, to garnish 

Method

1. Preheat oven to 200˚C.
2. Place mussels on a baking tray, drizzle with oil and roast for 15-20 minutes. 
3. Cook pasta according to packet instructions.
4. Drain, rinse and toss pasta with pesto.
5. Heat a pan with butter on a medium-high heat, fry garlic and mangetout for about 3-4 minutes. 
6. Divide pasta, mussels and radishes between 4 plates. 
7. Season and drizzle with lemon or lime juice and garnish with fresh basil. 

Recipe & photos courtesy of Fresh Living magazine

Also read: Creamy lemon pasta

The post Garlicky basil & mussel pasta appeared first on MyKitchen.

Celebrate braai season with vibrant, flavour-packed sides that bring freshness and flair to every braai — because great company deserves more than just good meat. 

Basil, halloumi & nectarine salad 

Serves 4 

This fresh and bright salad with stone fruit and halloumi makes a great accompaniment to grilled meats or as a meal on its own. 

Ingredients

4 nectarines, sliced
1 avocado, cubed
1 packet (80g) rocket
¼ punnet (5g) basil leaves
1 block (250g) halloumi, sliced
1 punnet (250g) mini plum tomatoes, halved 

For the dressing 

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar or white balsamic vinegar
Pinch of sugar 

Method

1. Place nectarines, avocado, rocket, basil and tomatoes in a salad bowl of your choosing.
2. Season halloumi and heat a griddle pan over medium heat.
3. Grill halloumi until golden all around, cool slightly for a moment and then pile on top of salad. (You can also braai the halloumi over medium-hot coals for 5-8 minutes.)
4. Whisk together the dressing ingredients.
5. Pour dressing over salad, toss and serve immediately.

Grilled marrow salad 

Serves 4 

Take your veggie side dishes up a notch and serve this with any protein. 

Whisk together cup olive oil, juice and zest of 2 lemons, ¼ punnet (5g) of each chopped parsley and mint and 1 finely chopped garlic clove. Set aside. Slice 1 punnet (350g) baby marrows and yellow patty pans lengthways. Season and toss in ¼ cup olive oil. Griddle both sides over a high heat. Pour dressing over the marrows and serve with lemon wedges. 

Smashed cucumber 

Serves 4 

This punchy cucumber salad adds a bright, tart and crunchy element to any dish.

Smash 3 packets (180g each) baby cucumbers lightly with a rolling pin. Break into pieces with your hands. Toss with the 1 wheel (40g) cubed black pepper feta and ¼ cup olives of choice. Whisk the dressing ½ cup olive oil, ¼ cup of sherry vinegar, ½ tsp chilli flakes and a big pinch of caster sugar. Pour over the cucumbers, set aside to marinate for at least 20 minutes. Serve cold as a side. 

Seasonal spring greens tart 

Serves 4-6 

A healthier alternative to a warm pie, filled with green veggies. 

Ingredients

1 packet (400g) shortcrust pastry, defrosted
5 large eggs
¾ cup of cream
½ bag (100g) baby spinach, roughly chopped
1 cup frozen peas
1 log (100g) goat’s cheese, sliced
Salt and milled pepper 

For serving 

Mange tout
Watercress
Rocket
Pumpkin seeds 

Method

1. Preheat oven to 180°C.
2. Roll out the pastry to 3mm thick on a floured surface and cut into a square.
3. Fold into a 22cm greased tart tin or springform cake tin.
4. Whip together eggs and cream and season.
5. Add the spinach, peas and goat’s cheese.
6. Pour over the pastry.
7. Bake for 25-30 minutes or until just set and golden.
8. Pile over fresh greens and scatter over the seeds for serving

Falafel patties 

Serves 8 

A middle Eastern classic, these patties are a healthy protein to add to any warm bowl or platter with dips. 

Ingredients

2 cans (400g each) chickpeas, drained
1 punnet (20g) parsley, roughly chopped
¼ cup (5g) dill, chopped
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp dried chilli flakes
2 Tbsp flour
½ red onion, finely chopped
½ cup frozen peas
2 Tbsp olive oil
Salt and milled pepper 

For the sauce 

½ cup plain yoghurt
2 Tbsp chopped mint
½ lemon, zested and juiced
Baby leaf salad and garlic braai bread, for serving 

Method

1. Place half the chickpeas, parsley, dill, garlic, spices, flour and chopped red onion in a food processor.
2. Blitz ingredients until smooth then season.
3. Add remaining chickpeas and frozen peas then pulse on low speed until chunky.(This creates texture for your falafel patties.) 
4. Form mixture into eight fi rm patties and refrigerate for at least an hour.
5. Brush patties with olive oil and place on the griddle straight from the fridge over a high heat for 2–3 minutes on each side.
6. Mix all the yoghurt sauce ingredients together.
7. Serve hot or cold with fresh baby leaves and braai bread on the side

Creamy charred broccoli 

Serves 4

Elevate your broccoli game with this creamy, tangy and crowd-pleasing dressing 

Ingredients

1 packet (230g) tenderstem broccoli
½ cup plain yoghurt
2 Tbsp lemon juice
1 Tbsp of each tahini, olive oil and honey
1 tsp cumin
Salt and milled pepper 

For the seed mix 

1 Tbsp sesame seeds
¼ cup flaked almonds
¼ cup crispy onions 

Method

1. Blanch broccoli in salted boiling water for 2 minutes.
2. Plunge into iced water, remove and pat dry.
3. Grill or braai over medium heat for about 5 minutes or until lightly charred.
4. Mix together the yoghurt, lemon juice, tahini, olive oil, honey and cumin and season. (Loosen with a little water for a thinner sauce.) 
5. Dry-fry seeds and nuts over high heat until browned and mix with the crispy onions.
6. Dress broccoli in yoghurt sauce and serve scattered with the seed mix.

Peppadew-loaded braaied mielies 

Serves 4 

It’s a mandatory side dish at any braai! 

Ingredients

For the peppadew butter 

½ cup butter, at room temperature
¼ cup Peppadews, drained
¼ cup (5g) Italian parsley, roughly chopped 

4 mielies
¼ cup of each melted butter and olive oil blend
2 spring onions, sliced
2 wheels (80g) black pepper feta, crumbled
1 Whip the butter, Peppadews and parsley together. 

Method

2. Roll into a log using clingfilm and refrigerate.
3. Boil mielies in salted water for 5 minutes. Drain.
4. Brush with olive oil butter.
5. Braai for 5-8 minutes or until charred.
6. Serve immediately loaded with spring onions, feta and knobs of Peppadews butter.

Grilled potato salad 

Serves 4-6 

A flavourful spin on the braai classic must-have potato salad. 

Ingredients

750g potatoes
½ cup olive oil
½ packet (100g) baby spinach
1 small red onion, finely sliced 

For dressing 

¼ cup olive oil
¼ cup white balsamic vinegar
2 Tbsp mustard
2 Tbsp honey
2 cloves garlic, crushed
Salt and milled pepper 

Method

1. Boil potatoes in salted water for 10 minutes, then drain.
2. Cut potatoes in half and brush with olive oil.
3. Grill over hot coals for about 2-4 minutes a side until lightly charred.
4. Place dressing ingredients into a jar and shake well to combine.
5. Toss the potatoes with dressing, spinach and red onions while still piping hot.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine

The post Must-try fresh braai side dishes appeared first on MyKitchen.

Easy-peasy French pastries made affordable and delectable. 

Tarte au citron (Lemon tart) 

SERVES 4-6 

For the all lemon lovers out there! Reduce the sugar for a tangier result. 

Ingredients 

1 roll (400g) shortcrust pastry, defrosted 
1 lemon, zested and juiced 
3 lemons, juiced (1 cup juice total) 
¾ cup (150g) castor sugar 
125g bu er, cut into cubes 
4 eggs Edible flowers (optional)  

FOR THE CANDIED LEMON SLICES  

1 cup sugar 
1 cup water 
2 lemons, sliced 

Method 

1. Grease a 23cm round loose-bottomed tart tin. 
2. Roll the pastry out into a circle large enough to fi t up the sides of the tin. 
3. Press pastry into the base and sides of tin, prick base all over with a fork. Freeze for 20 minutes. 
4. Preheat oven to 180°C. 
5. Cover base of pastry with baking paper and add rice or beans to weigh down. 
6. Bake for 12 minutes, remove paper and beans and bake for another 4-6 minutes, until golden. Remove and cool. 
7. For the lemon curd, add the lemon zest, juice, sugar and butter to a pot over medium-low heat. 
8. Whisk the mixture until sugar has dissolved and butter is melted, then add eggs and whisk to combine. 
9. Increase heat to a gentle simmer and whisk until the mixture is thickened, about 10-15 minutes. Do not overheat as you will scramble the eggs. 
10. Pass the lemon curd through a fine mesh sieve into a jug to remove any unwanted specks of egg or lemon seeds.
11. Pour curd into tart base, smooth over with a spatula. 
12. Bake tart for 5 minutes, then remove and cool completely before refrigerating for 3 hours. 
13. For the candied lemon slices, add the sugar and water to a pot and bring to a boil, stirring to dissolve the sugar. 
14. Add the lemon slices to the boiling mixture and cook for about 15 minutes, until translucent.
15. Remove and drain on a wire rack until cool.
16. Remove the tart from mould and place on a serving plate.
17. Decorate with candied lemon slices and edible flowers, then slice to serve.

Cook’s note 
Cooking your lemon curd with a few lemon seeds will aid in creating a stable consistency as the seeds contain pectin, a natural thickening agent.  

Basil pesto palmiers 

MAKES 20 

A pop of savoury in between the sweet goes down a treat. Swap out the basil pesto for sun-dried tomato pesto, or add grated Cheddar for a saltier punch. 

Ingredients 

1 packet (400g) puff pastry, defrosted 
4-5 Tbsp (60-75g) basil pesto, plus extra to serve 
1 clove garlic, grated 
½ packet (20g) grated Parmesan, plus extra 1 egg, whisked   

Method 

1. Unroll the pastry on a flavoured surface and use a rolling pin to work it into a 2mm, even rectangle. 
2. Spread pesto and garlic evenly over pastry surface. 
3. Sprinkle evenly with the grated Parmesan. 
4. Starting at the one long side, tightly fold inward toward the centre of the pastry until halfway. Fold the other long side inward until the two rolls meet up and form a log. 
5. Brush the log where the two folds will meet with the egg wash and press together to seal. Halve the pastry. 
6. Slice the pastry log in half, wrap both in clingfilm and freeze for 20 minutes, until firm. 
7. Preheat oven to 200°C. 
8. Remove clingfilm and slice pastry into 1cm-thick discs using a sharp knife. 
9. Place on a lined baking tray and brush with egg. 
10. Bake for 18-20 minutes, until golden and crispy. 
11. Arrange the palmiers on a serving tray, sprinkle with extra Parmesan and serve with extra pesto, if you like. 

Cook’s note 
These can be made a few days in advance. Follow the steps below to form the pastry and slice into discs before freezing in an airtight container. To cook, brush frozen palmiers with egg and bake at 200°C.  

Fool’s pain au chocolat  

MAKES 10 

Experiment with your favourite chocolate, or try dark chocolate for a deeper flavour.   

Ingredients 

1 roll (400g) puff pastry, defrosted 
4 bar one chocolates (52g each), sliced into 3 lengthways 
2 eggs, whisked 
3 Tbsp milk

Method 

1. Preheat oven to 200°C. 
2. Roll out pastry to 2mm thick, trim the edges to create a clean rectangle. 
3. Halve the pastry lengthways, then divide into 10 smaller rectangles. 
4. Place a piece of chocolate along the end width of one rectangle, roll over to enclose and add another, taking care to seal the edges as you roll (this keeps the chocolate secured inside). In total, add 2-3 pieces of the chocolate to each pastry sheet. 
5. Brush the end fold with the egg and seal. Repeat with the remaining pastry and chocolate.
6. Refrigerate for 20 minutes. 
7. Place the pastries on a lined baking tray a few centimetres apart from each other. 
8. Mix the egg and milk in a bowl. Brush pastry surfaces evenly with mixture. 
9. Bake for 15 minutes, then turn heat down to 180°C and bake for another 10 minutes until golden and puffed. 
10. To serve, dust with icing sugar and enjoy.

Cook’s note
You can alter the size of these pastries by placing the chocolate along the length of the pastry instead of the width. This will help create a wider, thicker pain au chocolat. 

Honey, peach and cinnamon galette  

SERVES 6 

Use any stone fruit you have at home, slicing thinly to ensure the fruit is cooked through. 

Ingredients 

1 roll (400g) shortcrust pastry, defrosted 
1 egg, whisked  

FOR THE PEACH FILLING  

2 peaches, sliced into thin wedges
2 plums, sliced into thin wedges 
½ tsp vanilla essence 
1 Tbsp corn flour 
2 tsp ground cinnamon 
3 Tbsp brown sugar 
1 egg, whisked 
3 Tbsp butter, melted 

TO SERVE  

Honey, to drizzle 
Vanilla ice cream, optional 

Method 

1. Roll out the pastry into an oval, brush edge with egg and fold inward to create a 1-2cm border. Refrigerate for 10 minutes. 
2. Combine the fruit, vanilla, corn flour, cinnamon and 2 Tbsp sugar in a bowl, mix together with your hands to distribute the flour and spice evenly. 
3. Preheat oven to 180°C. 
4. Arrange the portions of sliced fruit together on the pastry, creating natural curves to fill up the space. 
5. Brush the pastry border with the egg and sprinkle with remaining sugar. 
6. Bake for 20 minutes, remove and brush fruit with melted butter, bake for another 10-15 minutes until pastry is golden and fruit is glistening. 
7. Remove and drizzle with honey before slicing and serving with a scoop of ice cream, if you like.

Local Twist Recipes & Styling: Sjaan Van Der Ploeg  
Photographs: Zhann Solomons 

Also read: Different pastries and how to use them

The post Easy-peasy French pastries  appeared first on MyKitchen.

What’s tastier than freshly-brewed iced tea? We share our favourite iced tea recipes that will keep you hydrated and refreshed this summer.

Strawberry and basil iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 Tbsp honey 
½ punnet basil, plus to garnish 
125g strawberries, halved, plus to garnish 
2 teabags Hibiscus tea  

Method

1. Add water, honey, strawberries and basil to a pot over medium heat.
2. Bring it to a simmer and cook for 5 minutes, stirring often.
3. Pour mixture into a heat-safe jug and add teabags.
4. Set aside to infuse for 5 minutes, then remove teabags and refrigerate until cold.
5. Strain liquid to remove any bits of fruit.
6. Top with water.
7. Serve poured over ice, and garnish with berries and basil. 

Lemon and mint green iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 teabags Green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 tbsp honey  

Method

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Make The Best Brew 

It’s true: there is a correct way to make a pot of tea — even iced tea. Here are some tried-and-tested tricks: 

1. Don’t brew it for ages.
Once the teabag has been in hot water for more than 10 minutes, it starts to release the bitter tannins of the tea leaves. Aim for the sweet spot between 5 and 7 minutes.   

2. Be patient.
When it comes to letting the iced tea cool – don’t rush. It will be worth it. Remember to add a generous amount of the all-important ice when serving!  

3. Do a taste test.
Check the sweetness and add more honey if you like. Be sure to let it dissolve before you take it off the heat. If not, the honey will settle at the bottom.  

Like A Teacup and Saucer 

Some flavour combinations are just simply meant to be. Bring out the best in these four teas:   

Peppermint Tea
Adding lime to this tea will add a zing of freshness.  

Chamomile Tea
Grate a 2cm piece of fresh ginger into this tea for a punchy immunity boost.  

Earl Grey Tea 
Bring out the citrus notes with a few slices of the real deal. Orange and lemon will work well.   

Rooibos Tea 
The classic combo of rooibos tea and fresh peaches is a heavenly match.  

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Sippin’ Pretty: Cool as Iced Tea appeared first on MyKitchen.

Herbs may be the unofficial residents of the kitchen space, but keeping them alive isn’t always the easiest task. These tips should help to assist you with your potting success

Here is nothing quite like the thrill of harvesting your home-grown herbs to make your own delicious pesto or to scatter atop delectable curries in the midst of winter. A climate like the one we have in South Africa is tricky for growing delicate cooking herbs, but here are a select few that are not only hardy enough to grow throughout the year, but are versatile enough to be included in a variety of cuisines.

Basil
The fragrance of freshly torn basil leaves is difficult to compete with, and this herb is ideal for beginner gardeners as well as veteran chefs. Plant from seed or grow from seedlings and this herb will provide you with the key ingredient for a fragrant pesto that far exceeds the taste of store-bought jars. Basil, however, will require replanting throughout the year because once the stems get woody, the plant is nearing conclusion. A firm favourite for many homes, they do best in full sunlight and a weekly watering that’ll ensure the roots remain comfortably damp, while the top soil remains cool and dry.

Coriander
An essential herb in both Indian and Thai cuisine, this plant is adored by South Africans for its unique taste and its ability to draw out the more intricate flavours in almost any dish. Grown indoors, this plant is best sown from seed in a pot with plenty of drainage holes, where the coriander can grow without needing to be transplanted. This herb, with its beautifully shaped leaves, prefers full sunlight, with additional supplementation of light through the winter months and the use of an indoor growing light. Coriander loves to be watered until the roots are drenched, but only once the soil is dry to the touch.

Thyme
A plant that provides both aesthetic and aromatic appeal, thyme is a commonly favoured ingredient in warming dishes and is an essential part of winter soups. It is best grown from seedlings or cuttings, as seeds can prove difficult to germinate, although not impossible. Once placed in an aerated pot with quick-draining soil, thyme requires less maintenance than other herbs. Indirect sunlight, nutrient-dense fertiliser and watering only once the soil is dry, will quickly give you a generous plant that will consistently provide you with cooking herbs.

Rosemary
The star of any Sunday roast, and in recent years making an appearance in inventive cocktails, the fragrance of freshly picked rosemary can be described as both pungent and soothing. An excellent choice for an indoor plant because of its love of cooler temperatures, rosemary still loves gentle sunlight and should be watered only when dry. Much like thyme, seed germination can be tricky, and many gardeners prefer growing the herb from cuttings planted in well-ventilated pots filled with quick-draining soil, peat and nitrogen fertiliser.

Mint
Quite possibly one of the easiest plants to grow, mint is an uplifting fragrance that can change your mood with only a sniff. Mint tea can calm an upset tummy, improve digestion or simply soothe you. This plant has the potential to become invasive, so a potted, indoor environment with plenty of sun is an excellent choice once you have managed to plant the seedlings. Water once a week to maintain a slightly damp, well-drained soil and this plant is almost fool-proof – it practically grows itself!

Words by Ria Naidoo 
Photography: Pexels

With a stigma of it being scary and stressful, caramel is actually fairly simple to make when you understand the process.

The post Herbs: How To Keep Them Alive appeared first on MyKitchen.

This watermelon, basil and vodka cocktail recipe is tasty, refreshing and definitely cute enough to put on your Instagram story.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 cups cubed watermelon
¼ cup sugar
Ice cubes
½ cup water
¼ cup vodka
¼ cup basil
1 lime, juice

METHOD
1. Blend watermelon, sugar and 2–3 ice cubes till smooth. Strain, discarding the pulp and seeds.
2. Mix water, vodka, basil and lime juice. Pour into 2 glasses.
3. Add ice and watermelon juice, then stir. Garnish with watermelon.

Enjoy a treat for two with these delicious Peruvian grapefruit cocktails. They make the perfect sundowners to end off a great week!

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