It’s the most wonderful time of the year! That means the summer soirées are in full swing. Wow your guests with these delicious canapes at your festive get-together. 

Lentil balls with green sauce

Ingredients 

For the lentil balls 

2 tbsp olive oil
1 onion, diced
3 garlic cloves, grated
2 cups tinned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
1 lemon, zested and juiced 

For the green sauce 

1 cup flat-leaf parsley
1 cup fresh basil
1 garlic clove, chopped
2 tsp capers, drained
½ cup olive oil
1 lemon, zested and juiced 

To serve 

Handful fresh basil
Parmesan, grated 

Method 

For the lentil balls 

1. Heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes. 
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, until lightly browned.

For the green sauce 

1. Place all ingredients in a blender. Season and blitz until smooth.
2. Serve the lentil balls with green sauce, fresh basil and Parmesan

Quick tip
To make this recipe vegan, leave out the Parmesan at the end 

Tempura prawns with granadilla cream cheese  

Serves 6 // Cooking time 35 minutes

Ingredients 

250g cream cheese
½ cup granadilla pulp
1 cup flour
1 cup soda water
1 tsp salt
Vegetable oil, for deep-frying
100g prawns, cleaned, with tails attached
100g panko breadcrumbs
1 French loaf, cut into 2cm slices 

Method 

1. Combine the cream cheese and the granadilla pulp. Set aside.
2. Whisk together the flour, soda water and salt to form a smooth batter.
3. In a deep pot, heat the vegetable oil to medium heat.
4. Dip the prawns in the tempura batter, then the panko breadcrumbs. Deep-fry them until golden and crisp. Drain on paper towel.
5. To serve, spread a generous layer of granadilla cream cheese on each slice of bread, top with a tempura prawn and serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Bobotie mince pies 

Makes 12 // Cooking time 1 hour 45 minutes 

Ingredients 

For the pastry  

500g flour
2 tsp salt
250g butter 

For the filling 

½ cup milk
2 slices white bread
Olive oil, to fry
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 kg lean beef mince
1 cup sultanas
2 Tbsp mango chutney
1 Tbsp mild curry powder
2 bay leaves
Salt and pepper 

To assemble the pies 

1 egg, beaten
50g flaked almonds, lightly toasted 

Method 

For the pastry 

1. Sieve together the flour and salt in a bowl.
2. Rub butter into the flour until it resembles fine breadcrumbs.
3. Use a knife to mix in 1–2 tbsp chilled water to bind. Turn out on to a floured surface and lightly knead the dough until it forms into a ball. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.

For the filling 

1. Preheat oven to 180°C.
2. Pour the milk over the bread and set aside to soak.
3. Heat a glug of oil in a pan over medium heat and fry the onions for 10 minutes until soft and slightly brown. Add garlic and fry for 1 minute.
4. Add the mince and mix well, breaking it up. Add the sultanas, chutney, curry powder and bay leaves, and season. Cover and simmer for 10 minutes.
5. Drain the bread, break it up into pieces and add to the mince mixture. Pour into a baking dish, press down and smooth the top. Bake for 30–35 minutes.

To assemble the pies 

1. Grease a 12-hole muffin tin.
2. Roll out the pastry to 5 mm thick. Use a biscuit cutter to cut out 18 circles. Press 12 circles into the muffin tin.
3. Take the remaining 6 circles and cut a star from the centre of each one, so you have 6 stars and 6 circles with star-shaped holes. Set these aside.
4. Place a circle of baking paper and some baking beans in each pastry case. Blind bake them for 10 minutes or until the edges are golden brown.
5. Remove from the oven and fill each case with a dollop of the bobotie mixture.
6. Place the stars and circles on top of the bobotie pies. Brush with the beaten egg and bake for 15 minutes.
7. Sprinkle with almonds and bake for a further 10 minutes. Remove the pies from the oven and serve.

Brownie bites with berry buttercream & candy floss  

Serves  8 

Ingredients 

550g Ina Paarman’s Chocolate Brownies mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk   

For the coulis   

1 cup frozen mixed berries 
2 tsp lemon juice
Sugar, to taste   

To serve   

1 cup fresh berries 
½ tub pink candy floss   

Method 

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10–15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through.  
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis.  
7. Finish off by adding a bite of candy floss just before serving, to avoid melting. 

Cook’s note
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops. 

The post 4 festive canapes for your parties appeared first on MyKitchen.

While we love a big bake, there’s no doubt that these quick and easy bobotie bowls make for a cute dinner treat! And, you only need five ingredients.

MAKES 4 // COOKING TIME 50 min

INGREDIENTS
2 tbsp bobotie spice mix
500 g beef mince
7 eggs, 3 whisked and 4 poached
100 g tenderstem broccoli
Handful sultanas

METHOD
1. Heat some oil in a pan over medium heat. Add the spice mix and fry for 2 minutes, until fragrant.
2. Mix together the beef mince, whisked eggs and spice mix in an ovenproof dish. Season. Bake for 30 minutes.
3. Steam the broccoli.
4. Dish the bobotie into bowls and stir in the broccoli and sultanas. Serve topped with a poached egg.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

Now that dinner is sorted, it’s time to focus on breakfast! This pear and rooibos smoothie bowl from South Africa’s very own Baking Ginger is a delicious mix of local flavour and healthy ingredients.

The post Quick, easy & flavour-packed bobotie bowls appeared first on MyKitchen.

We put a modern twist on the classic quick Turkish bobotie, making it perfect for dinner parties. To make this dish a main meal, bulk it up with flatbread.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the masala butter
3 tbsp olive oil
3 tbsp butter
2 tbsp hot masala powder
4–6 small curry leaves
For serving
2 eggs
1 cup double cream yoghurt
4 beef meatballs, cooked
100 g almond flakes, toasted
Curry leaf branches, to garnish

METHOD
For the masala butter
1. Heat oil and butter in a pan on low. Add masala and curry leaves, and let toast for 30 sec on medium to high heat. Remove leaves, pour the liquid into a small jug or bowl.
For serving
1. Meanwhile, bring water to a simmer and boil the eggs for 6 minutes. Remove from the heat and place in cold water. Peel off the shell and cut eggs in half.
2. Spread 3 spoonfuls of yoghurt on to each plate, top with a meatball, half an egg, and a drizzle of the warm masala butter. Garnish with almond flakes and a curry leaf branch.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Craving something a bit more wholesome? This yoghurt soup with crunchy lentils is a comfort food favourite in Turkey.

The post Quick Turkish bobotie with a modern twist appeared first on MyKitchen.

Bobotie is at the top of our list when it comes to local favourites, and this spicy lentil bobotie is a delicious vegetarian twist on the classic.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
3 tbsp vegetable oi
2 garlic cloves, peeled and crushed
1 tsp peeled and finely chopped ginger
1 onion, peeled and chopped
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp dried thyme
5 allspice berries
3 cloves
3 cups brown lentils, cooked al dente (1 cup dried)
½ cup chutney
½ cup sultanas
¼ cup flaked almonds
3 tbsp chopped parsley
2 tbsp lemon juice
3 bay leaves
2 cups milk
6 eggs

METHOD
1. Preheat oven to 180°C and set out an ovenproof dish.
2. Heat the oil in a large pot. Fry the garlic, ginger and onion for 3–5 minutes, until the onion is soft. Add all the spices and herbs and cook for 1 minute.
3. Add lentils, chutney, sultanas, almonds, parsley and lemon juice and mix well. Pour the mixture into the dish and dot with the bay leaves.
4. Whisk together the milk and eggs and pour over the lentil mixture. Bake for 20 minutes, or until the egg mixture has set and is golden brown.
5. Serve your lentil bobotie piping hot!

Recipe, styling & photography: Anett Velsberg

Love lentils? Try this chilli-con-lentils with tortilla chips recipe.

The post Go meat-free with this spicy lentil bobotie appeared first on MyKitchen.

We took one of our local favourites, added some healthy carbs, and made these sweet potatoes stuffed with bobotie. They are delicious!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
2 sweet potatoes, halved
Salt and black pepper
Olive oil, to drizzle
1 thick slice bread, crust removed
1½ cups milk
2 tbsp vegetable oil
2 tsp butter
2 onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 tbsp curry powder
2 tbsp chutney
2 tbsp brown vinegar
1 tbsp smooth apricot jam
1 tbsp Worcestershire sauce
2 tsp salt
1 tsp turmeric
1 kg beef mince
½ cup raisins
4–6 bay leaves
1 egg, beaten

METHOD
1. Preheat oven to 180°C.
2. Place potatoes on a baking tray, season and drizzle with olive oil. Roast for 15 minutes.
3. Scoop out some of the flesh. Set aside.
4. Soak bread in milk. Drain and mash.
5. Heat oil and butter in a pot. Fry onions and garlic until soft.
6. Add curry powder, chutney, vinegar, jam, Worcestershire sauce, salt and turmeric.
7. Add the bread, mince, raisins and bay leaves. Cook over low heat, stirring until the mince is just done. Remove from the heat.
8. Add the egg. Mix well, then spoon the bobotie mixture into the sweet potatoes.
9. Return the sweet potatoes to the oven for 15 minutes, until they are completely soft and the bobotie is set.

The post Sweet potatoes stuffed with bobotie appeared first on MyKitchen.

Have you ever thought about going savoury with these babies? Serve up these bobotie mince pies as canapés to your friends and family as they arrive for Christmas lunch or dinner.

MAKES 12 // COOKING TIME 1 hour, 45 minutes

INGREDIENTS
For the pastry
500 g flour
2 tsp salt
250 g butter
For the filling
½ cup milk
2 slices white bread
Olive oil, to fry
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 kg lean beef mince
1 cup sultanas
2 tbsp mango chutney
1 tbsp mild curry powder
2 bay leaves
Salt and pepper
To assemble the pies
1 egg, beaten
50 g flaked almonds, lightly toasted

METHOD
For the pastry
1. Sieve together the flour and salt in a bowl.
2. Rub butter into the flour until it resembles fine breadcrumbs.
3. Use a knife to mix in 1–2 tbsp chilled water to bind. Turn out on to a floured surface and lightly knead the dough until it forms into a ball. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.
For the filling
1. Preheat oven to 180°C.
2. Pour the milk over the bread and set aside to soak.
3. Heat a glug of oil in a pan over medium heat and fry the onions for 10 minutes until soft and slightly brown. Add garlic and fry for 1 minute.
4. Add the mince and mix well, breaking it up. Add the sultanas, chutney, curry powder and bay leaves, and season. Cover and simmer for 10 minutes.
5. Drain the bread, break it up into pieces and add to the mince mixture. Pour into a baking dish, press down and smooth the top. Bake for 30–35 minutes.
To assemble the pies
1. Grease a 12-hole muffin tin.
2. Roll out the pastry to 5 mm thick. Use a biscuit cutter to cut out 18 circles. Press 12 circles into the muffin tin.
3. Take the remaining 6 circles and cut a star from the centre of each one, so you have 6 stars and 6 circles with star-shaped holes. Set these aside.
4. Place a circle of baking paper and some baking beans in each pastry case. Blind-bake them for 10 minutes or until the edges are golden brown.
5. Remove from the oven and fill each case with a dollop of the bobotie mixture.
6. Place the stars and circles on top of the bobotie pies. Brush with the beaten egg and bake for 15 minutes.
7. Sprinkle with almonds and bake for a further 10 minutes. Remove the pies from the oven and serve.

The post Bobotie mince pies appeared first on MyKitchen.