Skip the fuss of rolling into a log and serve in a bowl as a spreadable cheese instead. Keep cold until serving, if moulding as we did. 

Herby blueberry cheese log

Makes 1 (10cm) log 

Ingredients

300g goat’s cheese
50g blueberries (or use equal parts blackberries and blueberries)
1 Tbsp honey
1 lemon, zested
6 sprigs thyme, leaves picked
Handful of dill leaves
Milled pepper
Edible flower petals, for garnish 

 Method

1. Combine all ingredients and blitz together using a stick blender. 
2. Place 2-3 sheets of cling wrap on a working surface, overlapping each by 10cm. 
3. Spoon the cheese mixture into a log, approximately 10cm long, close to one end of the cling wrap. 
4. Proceed to roll the cheese into a log by lifting and folding the cling wrap over the cheese, using it to mould the cheese into a log. Lift and roll the cheese forward on the surface to create a tighter log. Tie each end of the cling wrap to secure, much like a sausage link. Chill until firm. 
5. Unmould and roll the log in flower petals or simply sprinkle a few on top. Keep cold until serving. 
6. Serve the cheese log with crackers on a cheese board or as a snack. 

Recipes & styling: Liezl Vermeulen 
Photography by: Zhann Solomons

Also read: PB & J cinnabuns

The post Herby blueberry cheese log appeared first on MyKitchen.

Armed with this basic crust and custard, you can add just about any filling combinations you like! We’ve given you four flavours to choose from. 

Cheesy crust quiche

Serves 6-8 

Ingredients

For the cheesy shortcrust pastry: 

1⅓ cups (200g) cake flour
Pinch salt
½ cup (45g) Gruyère, grated
½ cup (125g) cold butter, cubed
1 egg yolk
About 2 Tbsp (30ml) cold water 

For the egg custard: 

4 large eggs, whisked
½ cup (125ml) milk
1 cup (250ml) cream
Salt and milled pepper
Filling of your choice (see sidebar) 

Method

1. Preheat oven to 180°C.
2. To prepare pastry, combine flour, salt, cheese and butter in a food processor and blitz to resemble fi ne breadcrumbs.
3. Add egg yolk and water while the processor is running until crumbs clump together.
4. Turn out onto baking paper and roll to about 2cm thick (the mixture is quite crumbly but will come together as you roll it). 
5. Rest in the fridge for 10-15 minutes to firm up.
6. Line a 23cm loose-bottom tart tin with pastry. (You can also use a shallow pie dish if you’re not unmoulding the quiche.) 
7. Prick the bottom with a fork and blind bake for 15-20 minutes.
8. Combine egg custard ingredients and season.
9. Add filling of your choice onto pastry base, pour over custard and bake for 35-40 minutes or until custard is set. 
10. Cool completely in the tin, unmould and serve with additional toppings. 

Choose your flavour 

Cheese, onion & smoked salmon quiche 

Combine 2 sliced spring onions, 1 packet (100g) salmon trout ribbons, ¼ cup cultured cream or sour cream and ½ packet (50g) goat cheese. Season and add to tart casing, as per recipe opposite. Serve topped with watercress and dollops of cultured cream. 

Caramelised potato & butternut quiche 

Sauté 1 sliced onion in 2 Tbsp butter until caramelised. Cube and roast 2 small-medium potatoes and 150g butternut until golden. Combine onions, veg and 2-3 sprigs each of picked, chopped thyme and rosemary. Season and add to tart casing, as per the recipe opposite. 

Blue cheese, bacon & mushroom quiche 

Combine 100g blue cheese, 250g cooked and sliced streaky bacon, 120g pickled red onion slices and 125g sliced portabellini mushrooms. Season and add to tart casing, as per recipe opposite. Serve sprinkled with chives. 

Baby marrow, kale & feta quiche 

Combine 2 discs (80g) of feta with 4 thinly sliced baby leeks, 3 chopped stalks of kale and 3 thinly sliced baby marrows. Season and add to tart casing, as per the recipe opposite. Serve topped with mint. 

Compiled by: Lichelle May
Photographs: Fresh Living Magazine

Also read: Camembert & pear crinkle quiche 

The post Cheesy crust quiche appeared first on MyKitchen.

Cottage cheese is having its glow‑up moment! From high‑protein pancakes to a delicious chocolate mousse, these viral recipes prove that getting more protein can be deliciously simple. 

Cottage cheese pancakes 

Your pancakes just got a protein‑packed plot twist, courtesy of TikToker Rachel Mansfield. This American‑style stack calls for only four ingredients: cottage cheese, eggs, oatmeal and a pinch of salt. Blend until silky smooth, ladle onto a hot pan and in minutes you’ll have fluffy, protein‑rich pancakes ready to devour. Got a sweet tooth? A drizzle of golden syrup and a handful of fresh berries make the perfect finishing touch. 

@rachlmansfield 4-ingredient COTTAGE CHEESE PANCAKES! the pancake recipe we go to over and over again and the most popular pancake recipe on my website #cottagecheese #cottagecheesepancakes #breakfastideas ♬ Love You So – The King Khan & BBQ Show

Cottage cheese flatbread 

A delicious and easy flatbread recipe? Yes, please! As expected, we learned all about it on our TikTok For You pages. The best part? You only need two ingredients: cottage cheese and eggs. The recipe is delightfully simple: toss cottage cheese, two eggs and your favourite seasonings into a blender, pour the mix onto baking paper and let the oven work its magic for 35 minutes. The result is a protein‑packed flatbread that’s fluffier than your feed. 

@whatmollymade Viral cottage cheese flatbread! Recipe It’s 10/10! What you need: 1 cup cottage cheese 2 eggs 1 tsp garlic powder 1 tsp Italian seasoning Add everything to a blender and blend until smooth. Pour onto a 9×13 parchment lined baking sheet. Bake at 350 for 35 minutes. Cool for 10 minutes! This makes 2 flatbreads. *If you only have a half sheet pan, double the recipe (same cook time). Youll have 4 servings! #cottagecheese #viral #lowcarb #highprotein ♬ original sound – Molly Thompson

3-Ingredient cottage cheese chocolate mousse 

Got cottage cheese in the fridge and a sweet tooth to tame? Whip up this dreamy dessert with just three simple ingredients: cottage cheese, a scoop of cacao powder and a drizzle of honey or maple syrup. Blend until silky smooth and – voilà! – you’ve got a rich, decadent chocolate mousse ready in minutes. No wonder cottage cheese is the viral chameleon of your fridge.  

@cookingwithcar 3 ingredient #chocolatemousse #cottagecheeserecipe #healthydessert #ReadySetLift #highproteindessert ♬ original sound – xxtristanxo

Photography: Freepik

The post Viral TikTok cottage cheese recipes you’ll love appeared first on MyKitchen.

We dive into the bubbling, melty, goodness of this cosy dish in all its glory. 

Welcome to the amazing world of cheese fondue, where bread becomes royalty and vegetables receive VIP treatment – because everything tastes better on a little skewer. Don’t let this fondue deceive you, though: It may seem like a throwback to the 1970s, but this cheesy tradition still endures. Whether you’re hosting your closest friends, organising a date night or simply enjoying the fact that it’s Tuesday and you have a fondue pot (yay you), this dish is sure to make you feel all warm and fuzzy inside.  

Taking it cheesy 

First thing’s first: the cheesy situation  

The melt is where fondue’s true magic happens, and it begins with your cheese mixture. Gruyere and Emmental, a dynamic combination of nutty richness and stretchy deliciousness, are typically used in traditional Swiss fondue. You do you, though. If you’re feeling rebellious, add a splash of sharp Cheddar or a little Fontina for creaminess. Just promise that you won’t use cheese that has already been shredded. The anti-caking compounds that are used to make these products are the last thing you want in your silky-smooth cheese pot.  

Tricks of the trade 

Wine or beer, garlic and a little chemistry are secret weapons. Rub the insideof your pot with a halved garlic clove to get your fondue started. This small step adds depth without being overbearing. It’s like the garlic is whispering sweet nothings to your cheese. Then, the liquor follows. Use a lager beer for a mild to neutral flavour or opt for a crisp Sauvignon Blanc that balances out the richness in the cheese. (A classy white wine also adds a sense of sophistication when you post this step on Instagram.)  

Smooth things out 

To keep your fondue smooth and prevent it from becoming a greasy mess, sprinkle a handful of cheese with a dusting of corn flour before stirring the fondue. Now, this part is important: Stir slowly in a figure-eight motion. Like a slow dance in a Swiss chalet, doing this maintains the structure and velvetiness of the fondue.  

Dipping line-up  

Not just bread (but definitely bread) is in the dipping line-up. Indeed, crispy baguette pieces as well as roasted baby potatoes are essential. But with so many types of delights just ready to be dipped, why stop there? A small health halo is added by lightly steaming cauliflower, broccoli, green beans, carrots and baby corn, which will make you feel less bad about indulging in a handful of cheese. Bring it on! Even hard fruit such as apples or pears dipped in cheesy fondue (yes, you read that correctly!) is revolutionary. The combo of sweet and salty is seriously addictive. Have any leftover meat from the roast you had last night? Cut it up and use fondue to give it a second chance at life. Additionally, if you truly want to be the host with the most, serving fondue with little meatballs or mini sausages will earn you the kind of respect that only true royalty can receive.  

Setting the scene 

Fondue is not a dish to make or enjoy in a rush. This is a leisurely, conversational meal to be shared with loved ones and good conversation. Turn down the lights. Light a few candles. Play those effortlessly charming songs. Fondue is a comfort meal that sparks conversation. Cheese helps people bond — that’s just, science!  

Cheesy tips and tricks  

No fondue pot? Not to worry. A heavy-bottomed pot on low heat or a tea light works well – just swirl occasionally to keep everything smooth and silky. – No one wants their fondue to be burnt, so keep the cheese warm but not boiling. – Stir constantly and add a splash of lemon juice if your fondue begins to split.  

Whether you’re throwing a fondue fête with style or wearing fuzzy socks for a cosy night at home, the following recipes are your golden ticket to decadent, joyful goodness. 

Cauliflower gratin fondue 

Serves 4 

It’s the nostalgia of cauliflower and cheese sauce, but with next-level flavour. This cheesy cauliflower bake makes for a decadent Sunday lunch, dinner or side dish. 

Ingredients

3-4 (300g each) heads cauliflower, quartered
Salt and milled pepper
Glug oil
¼ cup butter
¼ cup flour
2 cups milk
200g Emmental, grated
200g Gruyère, grated
200g mature Cheddar, grated
Grating nutmeg (optional)
Handful sage and thyme, chopped
Crusty bread, for serving 

Method

1. Preheat oven to 200°C.
2. Place cauliflower chunks in a deep oven-proof dish. Season, coat in oil and roast for 20-25 minutes until it starts to brown.
3. Prepare sauce by melting butter in a pot, whisk in the flour and cook for 1 minute.
4. Gradually add milk while whisking. Boil for 3-5 minutes.
5. Add the cheeses, grate in some nutmeg, if using, and mix until the sauce is smooth and velvety.
6. Top the roasted cauliflower with herbs and pour sauce over the roasted cauliflower.
7. Increase oven to 220°C and bake for another 8-12 minutes.
8. Serve warm out of the oven.

Cook’s tip
Top cauliflower gratin fondue with herby breadcrumbs for an added crunch! 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post The low down on cheese fondue  appeared first on MyKitchen.

Whether you are craving oozing cheese and meaty goodness, these boat-shaped filled breads are part and parcel of Turkish street food 

Pide 2 ways

Makes 6 (3 of each flavour)

Ingredients

1 packet (10g) instant yeast 
2 Tbsp (30ml) sugar
6 ⅔ cups (1kg) flour 
1 tsp (5ml) salt
1¾ – 2 cups (430-500ml) lukewarm water 
⅓ cup (80ml) canola oil 
1 egg, beaten
3 Tbsp (45ml) each white and black sesame seeds  

For the beef filling 

2 tsp (10ml) canola oil
1 onion, finely chopped
2 cloves garlic. finely minced 
½ tsp (3ml) ground cumin
½ tsp (3ml) ground coriander 
Pinch ground cinnamon 
250g beef mince 
½ cup (125ml) beef stock
3 eggs
Salt and milled pepper  

For the cheesy filling 

1 cup (125g) mature Cheddar
1 cup (125g) white Cheddar 
2 tsp (10ml) chilli flakes 
2 spring onions, finely sliced 
2 Tbsp (30ml) za’atar
Salt and milled pepper  

Method

1. Combine dry ingredients in the base of a stand mixer fitted with a dough hook attachment (or simply use a mixing bowl).
2. Add the water and oil, while mixing to form a dough. (Add just enough water for a ball to form.) Knead the dough for about 5 minutes or until smooth and elastic.
3. Place the dough in a lightly oiled bowl and cover the surface of the dough with clingwrap, followed by a clean kitchen towel. Place dough in a warm place and allow to rise until doubled in size, about 1 hour. 
4. For the beef filling, heat the oil in a pan over medium heat.
5. Fry the onion for about 3-4 minutes, then add the garlic and spices. Fry for another 1-2 minutes. 
6. Add the mince and fry for 5 minutes until browned. 
7. Lower the heat, add the stock and simmer for 8-10 minutes. Season, set aside and cool. 
8. Preheat oven to 180°C. 
9. Knock down the dough and divide into six equally sized balls. 
10. Roll each piece into 25x12cm. Taper the ends of dough pieces into the iconic boat shape. Fold about lcm of dough inward to create a border to keep the filling inside. Gently flatten the inner area to make space for the filling. 
11. Add the meat filling to three dough boats. For the cheesy pide, add the cheese and chilli flakes to the remaining boats. 
12. Brush the dough with egg wash and sprinkle with sesame seeds. 
13. Bake until cooked and golden, about 15-20 minutes. 
14. Sprinkle cheesy boats with spring onions and za’atar. 
15. Serve hot out of the oven. 

Cook’s note
This recipe makes 6 pide boats, 3 of each variant. If you want to make only meaty or cheesy ones, double the quantity of the filling.

By: Lichelle May
Photography by: Zhann Solomons

The post Turkish street food: Pide 2 ways  appeared first on MyKitchen.

Two classics in one! French onion soup meets macaroni and cheese. 

French onion mac & cheese 

Serves 4-6 

Two classics in one! French onion soup meets macaroni and cheese. 

Ingredients

For the onions  

½ cup butter 
3 onions, sliced
¼ cup water
Salt and milled pepper   

For the mac & cheese  

2L milk
4-6 fresh or dried bay leaves 1 onion, sliced
2-3 cloves garlic, peeled and lightly crushed
Handful black peppercorns 
½ cup butter
½ cup flour
Salt and milled pepper
1 tsp smoked paprika
1 cup grated Cheddar
1 cup grated Gruyère
1 cup grated mozzarella
1 packet (500g) macaroni, cooked
2 tsp Dijon mustard
3 sprigs fresh thyme, chopped + extra for serving 
Pinch cayenne pepper  

For the topping  

1 cup grated Gruyère (or any other hard cheese) 
½ cup grated Cheddar  

Method 

1. Melt butter in a pan over medium-low heat.
2. Add onions, water and a pinch of salt and cook for about 20-25 minutes, stirring occasionally until caramelised. Set aside.
3. In a separate pot, gently heat milk, bay leaves, onion, garlic and peppercorns for about 8-10 minutes.
4. Remove milk from heat, cover and set aside for 10 minutes to infuse. Strain out aromatics.
5. Melt butter in a large pot. Remove from heat and vigorously whisk in flour until a smooth paste forms.
6. Return to the heat and pour in ½  up infused milk, whisking continuously.
7. Add remaining milk in batches, allowing sauce to thicken slightly before the next addition. (This should take about 8-10 minutes).
8. Season and stir through the paprika.  
9. Remove from heat and stir through cheese. Set aside. 
10. Stir cooked pasta, onion mixture, mustard, thyme and cayenne pepper through sauce, making sure to coat well.
11. Spoon mixture into a 30cm ovenproof dish, top with remaining cheese and grill in the oven for about 10-15 minutes or until bubbly and golden. 
12. Sprinkle with thyme and serve warm. 

By Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

Also read: A Mac ‘n Cheese Recipe With a Twist

The post French onion mac & cheese recipe appeared first on MyKitchen.