Marinated peppers mingle with chorizo and chickpeas for a bold, breezy salad that practically serves itself.

Marinated pepper, chorizo & chickpea salad

Serves 4-6 (as a side) 

Ingredients

For the marinated peppers

2 red peppers
⅓ cup olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ red onion, finely sliced
¼ cup sun-dried tomatoes, chopped
Handful parsley, finely chopped
Salt and milled pepper

For the salad

180g chorizo, skin removed and sliced into rounds
1 can (410g) chickpeas, drained and rinsed
40g wild rocket or rocket, to serve
Basil leaves, to serve 

Method

1. Scorch the peppers over an open flame or in the oven on grill until blackened on all sides. Place the peppers in a bowl and immediately cover with cling wrap to sweat. Set aside for 8-10 minutes. Peel the peppers by rubbing the skins off. 
2. Deseed and slice peppers into thin strips. Add to a jar or bowl.
3. Add the remaining ingredients and allow to marinate for about 1-2 hours or overnight. 
4. Add the chorizo to a cold pan and place on a high heat. This allows the oils to extract from the chorizo. Fry for about 3 minutes. 
5. Add the chickpeas and fry with the chorizo for another5 minutes or until crispy. Season and allow to cool slightly. 
6. To assemble, arrange the rocket on a serving platter, followed by marinated peppers and the chorizo mixture. 
7. Garnish with basil and enjoy as a side dish.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Chorizo and sage roast chicken 

The post Marinated pepper, chorizo & chickpea salad appeared first on MyKitchen.

These bright and beautiful kiwi and blueberry cocktails simply scream summer beach party, and will be the star of the show at your next gathering.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the purple layer
¾ cup frozen blueberries
3 tbsp white rum
2 tbsp lemon juice
1½ tbsp simple syrup
For the green layer
4 kiwis, peeled and chopped
4 tbsp limoncello
1 tbsp simple syrup
8 mint leaves
For the blue layer
½ cup lemonade
3 tbsp blue curaçao
2 tbsp white rum
To assemble
4 cups crushed ice
¼ cup blueberries
½ lemon, sliced

METHOD
1. For the purple layer, blend all the ingredients together. Set aside.
2. For the green layer, blend all the ingredients together and set aside.
3. For the blue layer, mix all the ingredients together.
To assemble
1. Spoon ⅓ cup crushed ice into the bottom of each glass and divide the purple layer between them. Gently mix in with the ice.
2. Spoon in another ⅓ cup ice and spoon over the green layer.
3. Spoon the last of the ice on top and gently pour in the blue layer.
4. Top with the fresh blueberries and a slice of lemon and serve immediately.

Photography: HMimages.co.za

Our summer bubbly ice lollies are another favourite poolside treat!

The post Summer-worthy kiwi and blueberry cocktails appeared first on MyKitchen.

Traditionally, poke bowls are made with raw marinated fish such as fresh tuna, but we opted for protein-packed chicken for a more budget-friendly option.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
3 chicken breasts, chopped
2 tbsp Bovril mixed with 2 tbsp boiling water
4 tsp white vinegar
3 garlic cloves, minced
1 spring onion, sliced
2 tsp sesame seeds
1 tbsp vegetable oil
2½ cups cooked rice
1 avocado, sliced
2 carrots, ribboned
2 radishes, sliced
¼ cucumber, sliced

METHOD
1. Mix the chicken, Bovril mixture, vinegar, garlic, spring onion and sesame seeds together. Marinate in the fridge for 30 minutes.
2. Heat some oil in a pan over medium. Stir-fry the chicken for 6–8 minutes, until it’s cooked through.
3. Divide the rice, avo, carrots, radishes and cucumber between your bowls. Top with the chicken and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

How Insta-worthy are these poke bowls? For a treat that’s just as pretty and nutritious, check out our double-thick strawberry milkshakes.

The post Colourful chicken poke bowls that won’t break the bank appeared first on MyKitchen.

Load your plate with a helping of colourful foods and you have a meal that is balanced and healthy. Need some inspiration? Try this baked fish with veggies.

SERVES 4–6 // COOKING TIME 55 min

INGREDIENTS
For the baked fish with veggies
2 tbsp olive oil
3 tbsp chopped parsley
1 tsp honey
6 baby marrows, cut lengthwise and quartered
1½ cups cherry tomatoes
4 wheels feta, halved
4 lemons, halved
4 basa fish fillets
For the herb sauce
½ cup chopped parsley
½ cup chopped rocket
Zest and juice of 1 lemon
1 tbsp honey
1 garlic clove, finely chopped
⅓  cup olive oil

METHOD
For the baked fish with veggies
1. Preheat oven to 200°C.
2. Whisk the olive oil, parsley and honey. Season to taste.
3. Add the baby marrows and tomatoes and toss to coat.
4. Arrange the veggies along with the feta on a baking tray and drizzle over the remaining oil. Bake for 20 minutes.
5. In the meantime, put a pan over high heat. Place the lemon halves, flesh side down, in the pan. Cook for 5 minutes, then remove and set aside.
6. Season the fish and then place on top of the veggies, along with three of the lemons. Return to the oven for about 10–12 minutes, until the fish is cooked.
For the herb sauce
1. Combine all the ingredients, mix well and season to taste. Serve with the fish and veggies, as well as the last lemon on the side.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Jump on the colourful eating bandwagon with our roast vegetable salad.

The post Eat in colour with this baked fish and veggies appeared first on MyKitchen.

Red velvet cupcakes are a dessert perfect for any occasion! But why stick to just red? You can have fun with all sort of colours in this recipe.

MAKES 12 // COOKING TIME 35 min, plus cooling time

INGREDIENTS
For the red velvet cupcakes
250 g flour
2 tbsp cocoa, sifted
2 tsp baking powder
½ tsp bicarbonate of soda
100 g unsalted butter, softened
200 g caster sugar
2 large eggs
175 ml buttermilk
2 tbsp red food colouring
2 tsp vanilla essence
1 tsp apple cider vinegar
For the cream cheese icing
250 g icing sugar
250 g cream cheese, softened
60 g unsalted butter, softened

METHOD
For the red velvet cupcakes
1. Preheat oven to 180°C. Line a muffin tray with 12 paper cases.
2. Mix the flour, cocoa, baking powder and bicarb in a bowl.
3. In another bowl, cream the butter and sugar. When you have a soft, pale mixture, beat in the eggs, one at a time.
4. Add the buttermilk, food colouring, vanilla essence and vinegar. Mix well.
5. Add the dry ingredients to the wet ingredients. Using an electric beater, mix on a high speed until everything is fully incorporated.
6. Divide the batter between the 12 cases.
7. Bake for 20 minutes, or until a skewer comes out clean. Leave the cupcakes on a wire rack to cool completely.
For the cream cheese icing
1. Sift the icing sugar into a mixing bowl.
2. Add the cream cheese and butter. Using an electric beater, mix until smooth.
3. Ice the cooled cupcakes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Go colour crazy with these classic red velvet cupcakes appeared first on MyKitchen.

Get a little creative with your favourite breakfast treat and try these naturally dyed scones for extra colour and flavour! Spinach, beetroot and pumpkin make these treats a savoury delight in the morning.

Makes 15 // COOKING TIME 28 min

INGREDIENTS
For the scones
1¾ cups flour
1 tbsp sugar
2 tsp baking powder
Pinch of salt
2 tbsp butter
½ cup vegetable purée
¼ cup milk
1 egg
For the vegetable colouring
One of the following:
100 g spinach, blanched and puréed with 1 tsp lemon juice
2 beetroots, steamed and puréed
125 g pumpkin, steamed and puréed

METHOD
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Sift the flour, sugar, baking powder and salt into a bowl. Mix.
3. Rub in the butter until the mixture forms crumbs.
4. Make a well in the centre and add the vegetable purée of your choice, milk and egg. Fold in until well combined.
5. Turn the dough out on to a floured surface. Roll out to 2 cm thick and cut out rounds.
6. Place the rounds on the baking tray and brush with milk.
7. Bake for 10–12 minutes. Allow to cool on a wire rack.

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

The post Make these gorgeous naturally dyed scones appeared first on MyKitchen.