Guest invasion imminent? No worries. Simply follow our five ways to prepare scrumptious snacks and charcuterie boards catering to a broad range of tastes and dietary requirements – and ensuring they impress your guests, of course. 

1. Butter board

One of the more recent snack trends, these dairy boards are made using a base of thickly smeared butter, which can be shaped into petals or other sculptural elements (mixed with anything from herbs and spices to honey and garlic) with a variety of complementary toppings added. To get the butter base super creamy, a “quick whisk in a mixer makes it so much more luxurious,” says TikToker @zestfulkitchen.

@zestfulkitchen Let’s make my favorite #butterboard crispy shallots and garlic make the perfect savory topping #fyp #trending ♬ original sound – Zestfulkitchen

2. Charcuterie board

Everyone loves charcuterie boards. The key is to include a good variety of ingredients to keep it interesting. A combination of dried fruit, nuts, cold meat and condiments will make a delicious base, which you can dress up with anything from edible flowers to stuffed olives. “Just fill in your gaps with fruits and veggies, grapes and berries,” says DIY YouTuber Angela Lanter (@angelalanter). 

3. Cheese board

A varied snack offering isn’t complete without the obligatory cheese board. That doesn’t mean it has to be bland or dull, though. “You must have diversity in milk types (cow, sheep, goat) also in texture: soft, creamy, crumbly, firm and of course in strength too, mild and gentle to naughty and deliciously stinky,” says self-taught home-cook YouTuber Alex (@FrenchGuyCooking). This combination will get those tastebuds in a tingle when your guests arrive.    

@laurennfranz QUICK AND EASY CHEESE BOARD! Including preparation this came together in about 10 minutes. Add crackers on the side of your preference and enjoy! Cheeses used: Gouda, 6 month manchego, cheddar, and Bella Vitano wine soaked cheese Meats used: Soppressata, salami, prosciutto, capocollo Veggies: cucumber, gala apple, red bell pepper Nuts: Marcona almonds Spread: fig and orange #dinnerpartiesmadeaccessible #cheeseboard #gouda #salami #viral #fyp #cheese #snacks ♬ Aesthetic – Tollan Kim

4. Snack board

Guests often arrive at a party a little peckish, so don’t let the side down by serving boring crisps and stale crackers. Give them a snack board to remember, with a little imagination injected into the ingredients and presentation. TikToker @thefamilynutritionist says she loves snack boards because “it allows you to use up all that random snack food you have in your pantry”. Simply adding a few additional ‘wow’ ingredients can make all the difference. And don’t forget wines to match. 

@thefamilynutritionist Don’t cook dinner… make a snack board instead #snackboard #snacktime #feedingkids #dietitian #dietitiansoftiktok #dietitiantips #dietitianapproved ♬ original sound – Alexandra Turnbull

5. Taco board

A different take on the snack plate is the taco board. Foodie @boardsbythebakermama has some fun taco presentations and topping ideas to share. Laid out with a variety of fillings, from guacamole and chopped onion and salsa to sour cream and grated cheese, tacos are a great way for guests to help themselves and fill the hunger gaps while choosing their own combination of ingredients.  

 

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The post 5 snack boards to excite your guests  appeared first on MyKitchen.

Adding butter to dishes not only adds flavour, but helps with the caramelisation process in cooking. Remember, butter burns quite quickly so keep some lemon juice on stand-by.  

Why it works 

Caramelisation is a cooking reaction that intensifies flavour. It also adds a hint of nutty sweetness that compliments savoury dishes very well. 

Our forever-favourite finish to just about any dish is browned butter. “Browning” butter is the process of heating it in a frying pan until the milk solids begin to brown. The butter will bubble away until a layer of foam rises from the pan, and under it the butter turns into a perfect golden colour. 

At this point, a generous squeeze of lemon juice is added to the pan to stop it from cooking further, and the butter is transferred to a heatproof bowl. Once the lemon is added, the butter will sizzle and puff up in its reaction, so make sure that you use a large enough pan and bowl to allow for this change. 

The flavour of browned butter is gorgeously nutty and warm, giving both baked goods as well as savoury sauces or roasts so much more to talk about! 

Swap out regular melted butter for browned butter in bakes such as chocolate chip cookies or banana bread. You can also use it as a finishing drizzle over various foods such as steaks, pasta, seafood or vegetable dishes. 

Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post How to caramelise butter  appeared first on MyKitchen.

These easy solutions to everyday kitchen frustrations have been hiding in plain sight. You’re welcome! 

Pips no more 

Picking pips out of your food after squeezing a lemon is such a drag. An easy way around this is to cover half a slice of lemon in muslin cloth, then squeeze out the juice. Hey presto, no more seeds. (Another method is to squeeze the lemon over a sieve.) 

Pan lining made easy 

Lining a deep baking tray, cake pan or casserole dish with baking paper can be tricky – the stuff usually just won’t stay in place, popping back out before you get to add whatever you’re going to bake or roast. Frustrating! 

There’s a simple solution: simply turn the dish over and mould the baking paper over the outside of the dish or pan, making sure to fold firmly around the corners and the edges. Return the dish to its upright position and try to line it with the paper now – it should fit neatly into the vessel.  

Bring eggs to room temperature 

You’ve left whipping up a cake for your child’s school fete till the last minute… And you also forgot to take the eggs out of the fridge, but there’s no time to waste. Quickly bring them to room temperature by immersing them in very warm (but not hot) water for two minutes.  

Room temperature eggs are usually called for in baking because they are easier to beat and blend to create a smooth batter, which will also rise more easily when baked.  

Soften butter, pronto! 

Just like with eggs, you may need to bake something in a hurry – and every baker knows the frustration of trying to cream butter and sugar when butter has just come out the fridge and is hard as rock. 

To get around this (and avoid the Russian roulette game of trying to soften the butter in the microwave, which will most likely leave you with a puddle of melted liquid), you could grate the butter with a grater, ‘peel’ it with a vegetable peeler, or use a sieve to ‘shave’ the butter, all of which will bring the butter to room temperature much more quickly. 

Prevent unsightly browning 

If you’ve ever cut potatoes or apples and then wondered off to do something else – you’ll be familiar with the unappealing discoloration effect that occurs when these foods come into contact with the air, otherwise known as oxidation. 

To help these foods keep their colour until you’re ready to cook or serve, submerge them in a bowl of cold water – and be sure to keep them submerged (apple slices might float) with either a weighted sieve or upturned lid. They should remain creamy and pale for a good few hours. 

Image: Unsplash

The post 5 great kitchen tips to make your life easier  appeared first on MyKitchen.

Red curry baked hake 

SERVES 4 | TOTAL TIME 20–25 MIN 

Method
Butter 2 tbsp
Olive oil 1 tbsp
Red thai curry paste 2 tbsp
Garlic, sliced 4 cloves
Tomato paste 1 tbsp
Sugar 2 tsp
Lemon, juiced and zested 2
Coconut cream or coconut milk 1 can
Hake fillets, skin removed
Salt and coarsely ground black pepper
Fresh coriander, chopped ¼ cup

FOR SERVING 
Asparagus, blanched 1 punnet
Baby spinach, wilted handful
Sesame seeds, toasted 1 tbsp
Radishes, sliced 3–4 

Method

1. Preheat the oven to 180°C. 
2. Heat the butter and oil in a large ovenproof skillet. 
3. Sauté the curry paste and garlic for 2 minutes.
4. Stir through the tomato paste and sugar and cook for 3–4 minutes. Add a splash of water if the paste is dry.
5. Stir in the coconut cream or coconut milk and lemon juice.
6. Nestle the fish into the sauce, cover with a lid and bake for 12–15 minutes or until cooked through.
7. Remove the fish from the oven, season well and top with coriander.
8. Serve the hake with wilted greens and garnished with the sesame seeds and fresh radish.

Crispy calamari and watermelon with a mint, lime and chilli salad dressing 

SERVES 4
TOTAL TIME 15-20 MIN  

Method
FOR THE CALAMARI
Calamari rings or tubesand tentacles, defrosted 500g
Salt and coarsely ground blackpepper
Fresh coriander 2 tbsp
Vegetable oil for frying Cornflour ½ cup 

FOR THE DRESSING
Fresh mint leaves ½ punnet
Fresh coriander leaves ½ punnet
Red chilli, seeds removed 2
Limes, juiced and zested 2
Olive oil ¼ cup 

TO SERVE
Fresh rocket 2 handfuls
Watermelon, rind removed and cubed ½
Exotic tomato medley, halved 1 punnet
Spring onion, thinly sliced 2 

Method

1. Pat down the calamari with kitchen paper to remove excess moisture.
2. In a bowl, toss the calamari with the seasoning and coriander.
3. Heat the oil in a large pan.
4. Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
5. Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
6. Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Sca er over the crispy calamari. 
7. Drizzle the salad with the dressing just before serving and toss through to coat.

Herb and chilli butter-basted roast chicken 

SERVES 4
TOTAL TIME 50 MIN  

Method
FOR THE ROAST CHICKEN
Butter, softened ½ block
Fresh parsley leaves ¼ cup
Fresh mint leaves, chopped 2 tbsp
Red chilli, deseeded and chopped 3
Garlic, chopped 2 cloves
Salt and coarsely ground black pepper
Whole chicken, giblets removed 1Lemon, juiced 1

FOR SERVING
Wilted greens like spinach, green beans and sugar snap peas
Lime or lemon wedges

Method

1. Preheat oven to 200°C.
2. Combine the butter, herbs, chilli and garlic and divide into 4 parts. 3. Season the chicken. Use your fingers to loosen the skin slightly from the flesh. Be careful to keep the skin intact.
3. Rub 1 portion of the herb butter under the skin.
4. Smear another portion of the herb butter over the skin to coat the entire chicken.
5. Place the chicken in a lined deep baking dish and roast for 40–50 minutes or until cooked.
6. Melt the remaining 2 portions of herb butter in a pan along with the lemon juice. Use this melted lemon butter to baste the chicken every 15 minutes while it roasts.
7. Serve the chicken on a bed of wilted greens with lime wedges on the side.

Chicken and seared stone fruit salad with whipped feta 

SERVES 4 | TOTAL TIME 35 MIN  

Ingredients
Chicken breasts, sliced 4
Olive oil 2 tbsp
Salt and coarsely ground black pepper
Fresh chives, chopped 2 tbsp
Smoked or regular paprika 2 tbsp
Garlic, chopped 2 cloves
White wine vinegar ¼ cup
Sugar 2 tbsp
Red onions, sliced 2
Peaches or nectarines, halved or quartered 6-8
Feta 2 rounds
Plain yoghurt ½ cup
Lemon, juiced 1
Olive oil 2 tbsp
Fresh coriander, chopped 2 tbsp
Baby spinach 2 handfuls
Pita breads, charred 4

Method

1. Preheat the oven to 200°C.
2. Add the chicken, oil, seasoning, chives, paprika and garlic to a bowl and toss.
3. Arrange the chicken in a single layer on a greased baking tray and bake for about 15-20 minutes or until cooked.
4. Bring the vinegar and sugar to a boil in a saucepan for 2–3 minutes and stir until the sugar dissolves.
5. Pickle the red onions by placing them in a bowl, pouring over the warm vinegar syrup, seasoning well and covering with clingfilm. Set the red onions aside for 15 minutes, then uncover and cool completely.
6. Fry the peaches or nectarines in a pan, flesh side down, with a bit of oil or butter for about 3-4 minutes. Set aside.
7. Blitz the feta, yoghurt, lemon juice, olive oil and coriander until smooth and thick. Season with black pepper.
8. To serve, arrange the baby spinach on a platter and top with the chicken, stone fruit and pickled red onions. Top with dollops of whipped feta and the charred pita breads.

The post Traditional Sunday Meals With A Twist appeared first on MyKitchen.

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

SERVES 4 // COOK TIME 90 min

INGREDIENTS
1 cup dry red wine
2 shallots, peeled and chopped
145 g unsalted butter, softened
Salt and freshly ground black pepper
6–8 baby leeks, washed and halved
4 sprigs thyme, finely chopped
2 sprigs origanum, finely chopped
1 tsp crushed fennel seeds
⅓ cup dry white wine
2 cups thick cream
1 tbsp lemon juice
2 salmon fillets
3 tbsp olive oil
1 clove garlic, peeled and finely chopped

METHOD
1. Preheat oven to 170°C and line a baking tray.
2. Combine red wine and shallots in a pan and bring to the boil over high heat. Boil until reduced to 1 tbsp, about 15 minutes. Strain the wine through a fine sieve into a bowl, and discard the shallots.
3. Let the wine cool slightly, then add 100g butter and season with salt and pepper.
4. Transfer the red-wine butter to a sheet of cling film and roll tightly into a cylinder. Twist the ends of the cling film to seal. Chill until firm.
5. Melt 3 tbsp butter in a pan over medium-high heat. Add the leeks, thyme, origanum, fennel and salt. Cook, stirring occasionally, until the leeks are slightly wilted, about 2 minutes.
6. Add the white wine to the pan and cook, stirring occasionally, until almost all the liquid has evaporated, about 8 minutes. Remove the leeks and set aside.
7. Add the cream and lemon juice to the sauce, and cook over low heat until the cream has thickened, about 25 minutes.
8. Place the salmon on the lined baking tray. Sprinkle with olive oil and garlic, and roast for about 20 minutes.
9. Cut 4 thick slices of the red-wine butter, place 2 on top of each fillet, and cook for a further 3 minutes, until melted.
10. Spoon some of the sauce over the salmon and serve with the leeks.

For a delicious crowd-pleasing dish try our Paella!

The post Roast salmon with red-wine butter and leeks appeared first on MyKitchen.

Our mini drop scones with jam and whipped cream are totally scrumptious, and are the perfect teatime treats for the whole family to enjoy this weekend.

SERVES 24 // COOK TIME 20 mins

INGREDIENTS
1 cup cake flour
2 tsp baking powder
½ tsp salt
2 tbsp caster sugar
60g cold butter, cut into cubes
1 egg
⅓ cup milk
1 tbsp cream
Whipped cream, to serve
Strawberry jam, to serve

METHOD
1. Preheat oven to 200°C.
2. Sift the flour, baking powder and salt into a large bowl, then add the caster sugar and butter.
3. Use your fingertips to mix the cold butter into the dry ingredients until it resembles fine breadcrumbs.
4. In a separate, small bowl combine the egg, milk and cream. Add this to the dry mixture.
5. Mix using a butter knife in a cutting motion. Then give a light stir with a spoon. Be careful not to overmix.
6. Grease a mini-muffin tray and drop a heaped teaspoon of mixture in each hole. Bake for 10 minutes or until light golden on top.
7. Cool on a rack. Serve with whipped cream and strawberry jam.

This Mixed berry pie recipe is the perfect dessert for someone who loves to bake and wants to satisfy all their guests! You can even make it with your kids!

The post Mini drop scones with jam and cream appeared first on MyKitchen.