A few things our editor is absolutely in love with this festive season.

Order a box of delectable goodies

Summertime… and the living should be easy! That’s why Just Graze Co. is our current obsession. The Opperman sisters curate delectable grazing boxes, which are the perfect no-fuss, zero-prep way for you to be able to enjoy impromptu summer gatherings and sunset picnics.

The Just Graze Co. Showstopper box is packed with charcuterie, cheese, crackers, and their signature preserve and pesto. If you’ve got a sweet tooth like me, add treats such as salted caramel profiteroles and red velvet cupcakes to round off the perfect picnic.

Leftover bubbly hack you’ll love

hat to do with flat, warm leftover bubbly at the end of the night? Reuse and reduce it! Pour it into an ice cube tray and pop it in the freezer. Use the cubes to deglaze your pan – the bubbles will help to lift the caramelised bits stuck on the bottom. These will bring more depth of flavour to your sauce, plus the warmth of wine.

Simply Seven Colours to celebrate

Celebrity chef, TV personality and award-winning cookbook author Zola Nene is back! Her third book, Simply Seven Colours celebrates the favourite flavours that made up a typical Sunday lunch with her family.

With each chapter dedicated to a specific colour, Zola invited you to choose your favourite dishes as you design your very own unique seven colours feasting menu.

Zola’s food journey celebrates the diverse cultural heritage of South Africa and is full of interesting flavours and delicious recipes (think spinach pap Isigwamba, steamed mielie bread Isinkwa Sommbila and curried bean stew Ubhontshisi) linked to heartfelt experiences.

 Simply Seven Colours by Zola Nene (R360), Penguin Random House South Africa.  

Invest in fabric food covers

Learn to love your leftovers by using these beautiful and practical fabric food covers from spaZa. Embellished with colourful African-inspired prints, these functional covers are made from 100% cotton on and are kind to the environment. The female-run business strives to make the world a better place by encouraging people to go plastic free.

It’s no secret what’s on our Ed’s wishlist for Christmas!

For more information or to shop spaZa products, visit their website www.spazastore.com or visit them in-store at their branch at the Watershed in the V&A Waterfront, Cape Town.

Happy holidays everyone

Photography: Courtesy Images, Adobe Stock

The post Our Ed’s holiday wish list for foodies appeared first on MyKitchen.

Make sure your festive leftovers don’t go to waste! These chicken croquettes are the perfect way to get the most out of Christmas lunch leftovers.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the cranberry-bubbly sauce
2 cups MCC (or other good sparkling wine)
100 g dried cranberries
2 leeks, chopped
1 carrot, chopped
1 onion, chopped
For the chicken croquettes
2 cups leftover roast chicken, shredded
1 cup leftover potato bake, mashed
1 cup leftover stuffing
3 eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
To serve
1 cup leftover peas
1 cup leftover green beans, julienned
Dried cranberries
Microherbs

METHOD
For the cranberry-bubbly sauce
1. Place all ingredients in a pot and simmer for 20–30 minutes, until reduced by half.
2. Check the seasoning and add salt and pepper if needed.
For the chicken croquettes
1. Combine the chicken, potato bake, stuffing and 1 egg. Season with salt and pepper. Place in the fridge for 30 minutes.
2. Preheat oven to 150ºC.
3. Place 2 eggs, whisked, in one bowl and the breadcrumbs in another bowl.
4. Divide the chicken mixture into 4 balls. Dip each one in the egg, then in the breadcrumbs.
5. Heat oil and fry the croquettes for 10 minutes per side. Finish in the oven for 8 minutes, until golden and crispy.
To serve
1. Pour the sauce into a shallow bowl. Place a croquette on top.
2. Add peas and beans. Top with cranberries and microherbs.

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

Here at MK, we love a good wine infusion! Use up any leftover wine for these decadent mixed chocolate and wine truffles.

The post Chicken croquettes with cranberry-bubbly sauce appeared first on MyKitchen.

Nothing says ‘celebration’ quite like bubbles. Raise a glass of these Champagne cocktails with chamomile and berries at your next gathering.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the chamomile syrup
3 chamomile tea bags
2 cups boiling water
1 cup sugar
1 cinnamon stick
2 tsp lemon zest
For the champagne cocktails
½ cup chamomile syrup
1 L sparkling wine, chilled
¾ cup berries of your choice

METHOD
For the chamomile syrup
1. Add all the ingredients to a pot over medium-high heat and boil for 4–5 minutes.
2. Squeeze all the excess liquid from the tea bags before discarding them. Then, boil again until reduced and a syrup has formed.
3. Remove from the heat and allow to cool completely.
For the champagne cocktails
1. Add 2–3 teaspoons of chamomile syrup to the bottom of each Champagne glass and top up with sparkling wine. Mix gently.
2. Top with some berries and serve.

Recipe: Chiara Turilli
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

For a slightly more casual shindig in the sun, try our summer bubbly ice lollies.

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This treat is just for the adults! Our bubbly ice lollies are sweet, cool and perfect for an outdoor pool party this summer.

MAKES 8 // COOKING TIME 30 min, plus freezing

INGREDIENTS
2 tbsp sugar
2 tbsp boiling water
1 cup sparkling wine
¾ cup blueberries
8 strawberries, sliced lengthways

METHOD
1. Dissolve sugar in the boiling water. Leave to cool.
2. Mix gently with the wine to avoid losing the bubbles.
3. Divide the blueberries and strawberries between the ice lolly moulds. Pour in the wine.
4. Insert sticks and freeze the ice lollies overnight.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

Loving this recipe? Our spiked berry ice lollies are another favourite!

The post Summer bubbly ice lollies for the adults appeared first on MyKitchen.

Make a toast to the weekend with these stunning granadilla frozen Champagne cocktails for a different and classy taste.

SERVES 4–6 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1 bottle sparkling wine
6 tbsp honey, slightly heated
6 granadillas, juiced, plus slices to serve

METHOD
1. Mix the sparkling wine and honey.
2. Pour into ice trays and freeze overnight.
3. Place ice cubes in a blender and blitz until slushy consistency. Add granadilla juice.
4. To serve, spoon into glasses and garnish with granadilla slices.

The post Granadilla frozen Champagne appeared first on MyKitchen.

It’s that time again for the Stellenbosch Oyster and Bubbly Festival! Be prepared for a wonderful weekend filled with food, wine, live entertainment and, of course, oysters and bubbly.

By Taryn Wilson

This year the festival extends over the full weekend of the 13 April 2018 and will take place at D’trekka Antique Tractor Farm, Stellenbosch. On the Friday, you will be able to book an evening with a winemaker/farm of your choice and enjoy some bubbly, wine, a 3-course meal and entertainment. There are limited spaces for this offer as only 150 people will be able to take part, so be sure to book ASAP!

If you can’t make the Friday, there’s no need to stress because the rest of the weekend will be packed with gorgeous views, tastings and great shows too. The entertainment line up this year includes Gian Groen, Hezron Chetty, Jack Stone, Borderline, Mazula, The Hour, and Jimm Harisson Project, so you definitely
don’t want to miss out.

Tickets include a parking fee, shuttles to and from the entrance, a unique bubbly tasting glass, 6 tasting coupons and competitions. What are you waiting for?

THE DETAILS

When: 13-15 April 2018; 11 AM – 6 PM
Where: D’trekka Antique Tractor Farm, Stellenbosch
Price: R150
Tickets: webtickets.co.za

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