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.

Summer is almost here and that means sips in the sun, no-fuss canapés and easy entertaining! Our nifty hacks and tricks will help you get a head start on your summer party plans.  

Cool as ice 

Whether it’s a cosmo or a whisky sour, add some sparkle to your favourite tipple with these icey tips.  

Floral finesse  

Add edible flowers and petals to an ice cube tray or moulds, top up with water and freeze. Add these decorative ice cubes to individual cocktails or a large pitcher to keep the crowd sippin’.  

Flowers to try: 

• Roses (dried or fresh petals)
• Dragon snaps
• Basil blossoms
• Alyssum flowers
• Calendulas
• Carnations & Dianthuses
• Elder flowers
• Hibiscus flowers  

Fruit frenzy  

Freeze cut fruit like lemon, limes, oranges and berries or switch it up and use fruit purée. Add to ice cube trays or moulds to add flavour and colour to mocktails and cocktails.   

Hydration station  

Use distilled water for clear ice or boil water at least twice before using. Substitute water for fruit juices or cordials – that way, your cocktails won’t get watered down.  

Bigger is better  

Make an edible ice bucket for your bubbly or wine bottles, perfect for that extra bit of pizzazz at your next gathering. Place water, berries (or sliced fruit of choice) with mint or flowers in a bucket of ice bucket. Then, place a smaller container in the centre with a brick or something heavy to weigh it down (this creates a cavity for your bottles). Freeze overnight and unmould when the party starts.  

Smoked ice, anyone?  

Now this is something you can really wow your guests with this season!  

1. Soak aromatic wood chips (smoking chips are available at selected retail and outdoor stores) in water, drain and add to your weber after the coals have died down.
2. Fill a deep baking tray or foil container with as much water as you need to fill your ice-cube trays.  
3. Place in the weber with the lid on. Allow to smoke for 2-3 hours (water evaporates at 100°C so keep an eye on the water level) 
4. Pour into ice trays or moulds and freeze.
5. Serve with whisky or robust and bold cocktails. 

Words by: Gail Damon 

Photographs: Getty Images, Fresh Living Magazine, Supplied.  

Also read: 6 Ways to host an epic dinner party on a budget

The post 5 tips to elevate ice for your next party appeared first on MyKitchen.

Bring on the good vibes! We’re all eyes for these jaw-dropping canapés. 

Deep-fried maize balls

Makes about 35 // Total time 1 hour 20 minutes

Ingredients 

5-6 cups water 
1/2 tablespoon salt + extra for seasoning 
3 cups white maize meal 
Vegetable oil, for sautéing and deep-frying 
1 onion, chopped 
2 red peppers, deseeded and diced 
2 packets (200g each) bacon, diced 
3 cloves garlic, chopped 
1 teaspoon smoked paprika 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander
Handful chopped fresh herbs (such as parsley or thyme)
2 tablespoons butter 
3-4 discs (100g) feta, crumbled 
Flour, for coating 
2 eggs, whisked 
2 cups panko breadcrumbs  

For serving  

Chopped fresh parsley 
Basil pesto   

Method  

1. To make a stiff pap, bring half the water to a boil and add salt. 
2. Mix maize meal and remaining cool water to form a runny paste. Add this paste to the boiling water while whisking vigorously, and let it come to the boil again, still whisking. 
3. Cook the pap, stirring occasionally, for 10-15 minutes until thick. Remove from the heat and set aside. 
4. Heat a glug of oil in a pan and fry onion, peppers and bacon until golden. Add garlic and cook for about 1 minute. 
5. Add bacon mixture, along with the spices, herbs, butter and feta, to the pap while it’s still hot. Spoon into an oven tray to cool. 
6. Place fl our, whisked egg and breadcrumbs in separate bowls. Roll maize mixture into golf ball-sized balls. Coat them in fl our, then egg, then crumbs. Repeat for a second layer. 
7. Heat about 3 cups of oil in a pot and deep-fry maize balls for 3-4 minutes until golden. 
8. Drain on kitchen paper and season with salt while hot. 
9. Serve maize balls sprinkled with parsley and pesto on the side.

Fondue sliders with beer and cheese sauce

Makes 12 // Total time 40 minutes

Ingredients 

12 store-bought mini cocktail buns 
1 pack (12) butchery meatballs 
2 tablespoons olive oil  

For the sauce  

3 tablespoons butter 
3 tablespoons flour 
1 cup milk 
1/2 cup pale ale beer 
Salt and black pepper 
1 ½ cups grated cheddar cheese 
1 cup grated mature cheddar  

For serving  

Dijon mustard 
Handful fresh salad leaves 
6 gherkins, sliced 
12 slices Emmental cheese (optional)   

Method  

1. Flatten meatballs into patties, slightly larger than the buns. 
2. Heat oil in a pan and fry patties to your liking. Set aside. 
3. For the sauce, heat butter in a pot until bubbling. Stir in flour and cook for a minute until smooth. 
4. Gradually whisk in milk, then add beer, whisking continuously. 
5. Season and cook for 3 minutes. 
6. Add cheese and stir until melted. 
7. Top halved buns with mustard, leaves, gherkins, patties and emmental slices. Add generous dollops of sauce and serve hot.

Lemony lamb frikkadels on beetroot raita

Serves 4-6 // Total time 1 hour 15 minutes

Ingredients 

1 pack (500g) lamb mince 
1 onion, finely chopped 
2 cloves garlic, minced 
1/4 cup breadcrumbs 
1 egg, whisked 
Zest and juice of 2 lemons 
1 teaspoon ground cumin 
1 teaspoon ground cardamon 
1/2 teaspoon cinnamon 
Handful chopped fresh mint, parsley and coriander 
Salt and black pepper 
Vegetable oil, for frying  

For the raita  

3-4 cooked beetroots, grated 
1 cup double-cream plain yoghurt 
1 tablespoon olive oil 
Squeeze of lemon juice 
1/2 teaspoon ground cumin 
1-2 green chillies, deseeded and chopped (optional)  

For serving  

Chopped salad (we used a combination of cucumber, tomato and red onion) 
Handful fresh rocket or micro herbs   

Method  

1. Combine mince, onion, garlic, breadcrumbs, whisked egg, lemon juice and zest, spices and herbs in a bowl. Season. 
2. Roll into golf ball-sized portions and chill in fridge for 30 minutes. 
3. Heat a glug of oil in a pan over medium heat. Fry frikkadels in batches for 10-12 minutes until golden-brown and cooked through. 
4. Remove and drain on kitchen towel. 
5. Place raita ingredients in a food processor and blitz until smooth. Season to taste. 
6. To serve, spread raita on a platter and top with salad, rocket or micro herbs and frikkadels.  

Crispy dorito mac and cheese bites

Serves 10-15 // Total time 1 hour 15 minutes

Ingredients 

1 litre store-bought mac and cheese 
1 cup flour 
2 eggs, whisked 
1 large packet (150g) 
Doritos corn chips, crushed 
Vegetable oil, for deep-frying 
Salt 1/2 jar (200g) 
Napoletana sauce, warmed for serving  

Method  

1. Line a 20x15cm baking tray with baking paper. 
2. Spread mac and cheese mixture in an even layer and chill in freezer for 45 minutes. 
3. Cut the firm mac and cheese slab into 3 equal strips lengthwise, then cut into equilateral triangles. 
4. Dust each triangle in flour, dip in egg and thoroughly coat in crushed Doritos. 
5. Refrigerate for 15 minutes. 
6. Deep-fry on medium heat until golden and crisp, about 5 minutes a side. 
7. Season lightly and serve with sauce for dipping.

Words and photography: Fresh Living Magazine

Also read: Sodium-free condiments for all your party snacks

The post 4 quick and easy party snacks appeared first on MyKitchen.

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this recipe a try, because biltong makes everything better.

SERVES 4 // COOK TIME ± 25 mins

INGREDIENTS
2 pears, cored, halved and thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
400g ready-made puff pastry, cut into 8 rings
Flour, to dust
1 tbsp biltong dust
Wild rocket, to garnish

METHOD
1. Preheat oven to 220°C.
2. Place the sliced pears in a small bowl and toss with the olive oil and balsamic vinegar.
3. Arrange the rings of puff pastry on a floured baking tray. Use a fork to prick the centres, leaving a half centimetre border around the edges. Top with pear slices and a sprinkling of biltong dust.
4. Bake for 15–20 minutes, or until puffed up and golden brown.
5. Serve warm, garnished with wild rocket.

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

The post Biltong and pear tartlets appeared first on MyKitchen.

Summer entertaining doesn’t get much better than this. These bite-sized beef puffs are fancy yet fuss-free – and, boy, are they delicious!

SERVES 22–28// COOK TIME ± 40 mins

INGREDIENTS
400g ready-made puff pastry
1 egg, beaten
3 tbsp olive oil
Salt and pepper
500g topside beef
1 cup crème fraiche
½ cup horseradish sauce
1 tbsp parsley, chopped, to garnish

METHOD
1. Preheat oven to 200°C.
2. Roll out the pastry and cut into 7 × 7 cm squares. Place the squares on a baking tray and brush with the egg. Bake for 10–15 minutes until golden, then leave to cool.
3. Heat the oil in a pan. Season the beef and fry for a few minutes on each side until cooked. Set aside.
4. Combine the crème fraiche and horseradish sauce. Add a dollop on top of each puff.
5. Slice the beef and place a piece on top of each puff.
6. Season, garnish with parsley and serve.

Add some flavour to your life with these delicious South American-inspired, spicy beef turnovers – also known as empanadas!

The post Roast beef puffs appeared first on MyKitchen.

We’re all about no-fuss feasting this festive season, and what better way to do it than with canapés? Sweet potato crostini is always a dinner party winner!

SERVES 6–8 // COOKING TIME 1 hour

INGREDIENTS
2 sweet potatoes
3 tbsp olive oil
Salt and black pepper
250 g cream cheese
3 forelle pears, sliced
Handful thyme
Handful micro herbs
4 tbsp walnuts, toasted
1 lemon, cut into wedges, to serve

METHOD
1. Preheat oven to 180°C.
2. Slice the sweet potatoes into ½ cm-thick rounds and lay on a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes on one side, then flip and cook for another 20 minutes, until the edges are crisp. Remove from oven and leave to cool.
3. To assemble, spread cream cheese on each sweet-potato round, arrange a few pieces of pear on top, and garnish with thyme, herbs, walnuts and a squeeze of lemon juice.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Check out our pick of tasty salads to add to your dinner party menu.

The post Kick off your dinner party with sweet potato crostini appeared first on MyKitchen.